So I know it’s not exactly the “correct” season for pumpkin pancakes, but I had leftover can of pumpkin and had been wanting to try making these for quite some time. I had tasted dry mixes that you add to pancakes in the past (which are pretty good), but never with actual pumpkin.
I used this recipe as my guide, but made a couple of adjustments to eliminate sugar and regular white flour. The ingredients are below:
- 1 1/4 cups spelt flour
- 2 Tsp baking powder
- 1/4 Tsp stevia powder (add slightly more for sweeter pancakes)
- 1/2 Tsp each of cinnamon, ginger, nutmeg, & salt
- Pinch of ground cloves
- 1 1/4 cup milk
- 1/3 cup canned pumpkin
- 1 egg
- 2 Tbsp melted butter
I mixed all of the dry ingredients in a large bowl and then the wet ones in another bowl. Next, I folded the wet mixture into the dry ingredients. I greased my skillet with a little more butter and cooked the pancakes for the 3 minutes per side as suggested in the original recipe.
The pancakes were plenty sweet enough for me (especially with pure maple syrup on top), but if you want the actual pancakes themselves to be sweeter, try adding a little extra stevia. I also managed to get some apple cider from a local market to drink with these pancakes- what a delicious breakfast!