Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 large eggs; 2 Tbsp granulated sugar; 15 oz pumpkin puree ((I used Libby's 100% Pure Pumpkin)); 3/4 cup low-fat buttermilk (or kefir*); 1/4 tsp salt; 1 1/4 cups all-purpose flour; 1 Tbsp baking powder; 1 tsp ground cinnamon; Extra light olive oil (to sautee (or coconut oil or butter))

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 6

Author : Natasha Kravchuk

pumpkin pancakes

Ingredients

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3 large eggs2 Tbsp granulated sugar15 oz pumpkin puree ((I used Libby's 100% Pure Pumpkin))3/4 cup low-fat buttermilk (or kefir*)1/4 tsp salt1 1/4 cups all-purpose flour1 Tbsp baking powder1 tsp ground cinnamonExtra light olive oil (to sautee (or coconut oil or butter))

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Instructions

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Step 1

In a large mixing bowl, whisk together eggs and sugar until well blended.

Step 2

Whisk in pumpkin puree, buttermilk, and salt.

Step 3

In a separate bowl, sift together flour, baking powder and cinnamon then whisk your flour mixture into the pumpkin mixture.

Step 4

Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed. Serve warm with maple syrup.