Whole Grain Pumpkin Pancakes

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Small changes, that’s all it takes.

Traditional pancakes, not always the healthiest breakfast choice…but when made from scratch, with more of the right carbs, almond milk instead of cows milk, cutting back on sugar and adding in honey are all small changes that make a big difference.

These pancakes are so light, fluffy and delicious, no one, except you, will know that they’re healthy too!

1 cup oat flour (put old fashioned oats in a blender and process until flour consistency)
1 cup white whole wheat flour or brown rice flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon EACH ground cardamom, allspice and nutmeg
2 cups almond milk
1 cup pumpkin
2 eggs
2 tablespoons raw honey
Real maple syrup

Combine flours, sugar, baking powder, baking soda, salt and spices in a large bowl.

Combine almond milk, pumpkin, eggs and honey. Whisk until smooth. Stir milk mixture into flour mixture until smooth.

Heat griddle or nonstick skillet over medium heat until hot. Brush with a little melted butter.

Pour batter into skillet, using about 1/3 cup for each pancake. Cook 4 minutes or until tops are bubbly and edges are set. Flip and cook 3 to 4 minutes until golden. Repeat with remaining batter. Serve with maple syrup.

Freeze leftover pancakes in a ziploc. Just heat in the microwave or toaster oven for a delicious breakfast or snack anytime.

Batter can be used for muffins too! Fill mini muffin tins 3/4 full and bake at 375 degrees for 20 minutes.