‘Nuff said? Pancake perfection.
To be totally transparent, I used whole wheat pancake mix that I bought at Target to make these. I know, I know. But you can’t make everything from scratch all the time! I just used my own creativity to spice them up.
Ingredients: (makes 10-12 pancakes)
- 1/2 cup pumpkin puree
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons chopped walnuts (or almonds, peanuts, or mixed!)
- 1 egg
- 1 cup whole wheat pancake mix (I used the Market Pantry® mix from Target)
- 3/4 cup light almond milk (or skim… or whatever milk you prefer)
- 1 tablespoon oil (vegetable preferred)
Combine all ingredients in a bowl and mix thoroughly. Batter will be slightly lumpy.
Spray a skillet thoroughly with Pam and heat on medium. When the pan is hot, pour about 1/4 cup or less of batter into the pan so it creates a circle. Depending on the size of your skillet, repeat until you fill the pan, but do not let them touch.
Cook for about 1 minute and a half on each side. You’ll know when to flip when the pancakes bubble and bottoms are golden brown.
Heat up some good maple syrup in a small bowl in the microwave for about 20 seconds. Drizzle over the pancakes and serve. You can even sprinkle a little more cinnamon on top if you so desire!
You should find that that pumpkin makes them really fluffy and light, but the crunch of the nuts adds a really nice texture.