Whole Wheat Pumpkin Pancakes (No Sugar)

Whole Wheat Pumpkin Pancakes

 We try to limit our sugar consumption to as close to none as possible and eat as healthy as we can. So, I make most of our food from scratch to ensure we get only the ingredients we wish to consume in their most natural, nutritious state. 

I've made a lot of pancakes in my life, but I must say, and my Hubby and Boys agree, that these were some of the best I've ever made. Hands down.

Note: I double or triple the batch so that we have extras we can freeze, then heat and eat, throughout the week.

Ingredients:

Dry:

• 2 Cups Whole Wheat Flour
• 1 Teaspoon Baking Soda
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 2 Teaspoons Cinnamon
• 1 Teaspoon Allspice

Wet:

• 2 Eggs
• 1 Cup Pumpkin
• 3 Tablespoons Honey
• 1 1/2 Cups Whole Milk
• 2 Tablespoons Vinegar
• 2 Tablespoons Coconut Oil

Directions:

Place all dry ingredients into a bowl and sift them together completely. Place all the wet ingredients into a bowl and mix them well. Then, combine the dry and wet ingredients together thoroughly. Heat up a skillet and melt butter on the surface. Use a ladle to pour the pancake mixture onto the hot skillet to create 4 pancakes. Allow them to cook until bubbles form across the top of the pancakes, then flip them over and cook for another few minutes, until the center is cooked through. Serve them with Organic Maple Syrup and a little fresh fruit on the side.

Yields: Approx. 16 Pancakes

Whole Wheat Pumpkin Pancakes with Organic Maple Syrup and Fresh Fruit

Enjoy!

-C