There’s nothing better than a stack of these healthy whole wheat pumpkin pancakes to put you in the Fall spirit. Find out how to make them now.
After living in Boston for 8 years in my early twenties, I can safely say that there’s nowhere like the East coast in the Fall.
In fact, it wasn’t until I lived there that I really came to look forward to the Fall season. But now, the moment the air gets that crisp quality, I start stocking up on apples and canned pumpkin.
Now, I’m not a big fan of pumpkin pie, but pumpkin pancakes are right up my alley.
Specifically, these fluffy, whole wheat ones. If you love your pancakes thick, fluffy, and filled with fall spices, then keep reading!
Pumpkin puree is a super easy way to add a boost of nutrition to your breakfasts.
It’s particularly a good source of:
Plus, pumpkin puree works as a healthy fat substitute for your Fall baking.
So what do you put on whole wheat pumpkin pancakes?
While you can stick with the traditional maple syrup and butter combo, my favorite way to eat these is with a smear of peanut or almond butter and some banana slices.
If you tried this healthy whole wheat pumpkin pancake recipe, or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Adapted from Ambitious Kitchen
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