These healthy whole wheat pumpkin pancakes are light and fluffy - a favorite fall breakfast recipe for kids and adults alike! And topping them with warmed blueberries rather than syrup makes them even more nutritious.
Course Breakfast
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Calories 360kcal
Author Snacking in Sneakers
Ingredients
Pancakes:
1cupwhole wheat pastry flour(regular whole wheat works too, the pancake is just a little denser)
1tbspbaking powder
2tbspbrown sugar
1/4tspsalt
1/2tspcinnamon
1/2cuppumpkin puree(not pumpkin pie filling)
1egg
1cupskim milk(or milk alternative of your choice)
1/2tspvanilla
2tbspoil
Blueberry "syrup":
1.5cupsfrozen blueberries
Instructions
Preheat a large griddle to medium heat (or about 350 degrees if it has a temperature dial).
Combine all the ingredients for the pancakes in a large bowl and whisk together until the batter is relatively smooth.
Add the batter to the hot griddle and cook pancakes on that side until bubbles form on top - about 2 minutes or so. Flip and cook for another 1-2 minutes or until pancakes are cooked through.
Meanwhile, warm frozen blueberries in the microwave for approximately 60-90 seconds, or until they are hot and releasing some of their juices. Alternatively, you can also warm them on the stovetop instead.
When pancakes are done, top with warm blueberries! (Or pure maple syrup if you prefer!)
Notes
Yield:This recipe makes approximately 6 large pancakes or 16 small silver dollar size pancakes.Nutrition Analysis (for 2 large pancakes and 1/2 cup blueberry topping):360 calories, 11 g fat, 2 g sat fat, 614 mg sodium, 55 g carbohydrate, 8 g fiber, 21 g sugar, 11 g protein, Vitamin A: 133%, Vitamin C: 6%, Calcium: 48%, Iron: 18%