Ok, so the whipped cream and/or powdered sugar recommendation I make at the end is not the healthiest option for a food show focused on trying to make things slightly healthier. But the pumpkin and spices full of Vitamin A and antioxidants will more than make up for that!
Note: This is a thicker, heartier batter than regular pancakes.
Dry Ingredients, whisked together:
1 cup flour
1 tbsp. baking powder
1 tbsp sugar (I use organic cane)
A sprinkling of pumpkin spices like cinnamon, nutmeg, and ginger
Wet Ingredients, blended together:
1 cup milk of choice
1/2 mashed pumpkin
2 tbsp. olive or coconut oil
Lightly whisk the wet ingredients into the dry, only until just combined. Over-mixing will mess with the lightness and fluffiness of your pancakes. A few lumps are a-ok! Spoon batter in desired sizes onto pan/griddle heated with a bit of olive oil. Since the batter is thicker, it shouldn’t be pourable like regular pancake batter and it won’t form the traditional bubbles. Cook for a couple minutes on each side.