There is nothing better a plate of warm hearty breakfast on Sundays after an extra 30 minutes of workout. It just feels so deserving. I normally love an elaborate egg brunch with a delicious coffee but being autumn and slightly cooler days a stack of warm cinnamon pancakes is just the thing I need. Made this stack with wholesome wholewheat flour that will keep me full until late afternoon, I also added pumpkin puree, walnuts and warm pure maple syrup. Its just the thing you need for these autumn days.
Pumpkin Cinnamon Pancakes
- 2 cups whole wheat spelt flour
- 2 eggs
- 1 can about 14-15 oz pure pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves
- 1 cup almond milk
- 1 teaspoon pure vanilla extract
- butter or coconut oil for cooking
- Maple syrup, whipped cream, toasted walnuts and autumn fruits for serving( sliced apples, pomegranate, figs, bananas)
- Combine the dry ingredients; flour, brown sugar, baking powder, sea salt, cardamom, cinnamon, nutmeg and cloves in a mixing bowl. Set aside.
- For the wet ingredients; beat the eggs in a mixing bowl. Combine the pumpkin puree until smooth. Add the milk and vanilla extract.
- Slowly incorporate the wet ingredients into the dry ingredients.
- Heat a griddle or a large frying pan over medium heat. Add a couple of tablespoons of coconut oil or butter, swirl the pan carefully so the fat fully coats the griddle. When the fat is heated, work in batches to ladle the pancakes onto the griddle in approximately 4” circles giving enough space for them to naturally spread.
- Cook the pancakes until bubbles start to form, lower the heat so the pancakes brown nicely and cook through. Flip each pancake and finish cooking on the other side for another 1-2 minutes. Keep warm until serving.
- Repeat with the remaining batter adding more coconut oil butter if needed.
- Serve with fruit, whipped cream and maple warm syrup. Makes about 15-16 pancakes
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