Pumpkin Pancakes Recipe

Ingredients

• 2 large eggs
• 2 Tbsp granulated sugar
• 1 cup pumpkin puree ((I used Libby's 100% Pure Pumpkin))
• 1 cup low-fat buttermilk (or kefir*)
• 2 Tbsp extra light olive oil (or vegetable oil)
• 1/4 tsp salt
• 1 1/4 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• Extra light olive oil (to grease the pan, or cooking spray)

Steps

1. 1

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

2. 2

   Whisk in pumpkin puree, buttermilk, olive oil and salt.

3. 3

   In a separate bowl, sift together flour, baking powder, and cinnamon then whisk your flour mixture into the pumpkin mixture. Rest the pancake batter for 5 to 10 minutes before cooking to produce fluffier pancakes.

4. 4

   Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface, or use cooking spray. Spoon batter into the pan (about 2-3 Tbsp per pancake). Sautee on the first side until bubbles form and pop on top, about 2 minutes, then flip and cook until golden brown, about 2 minutes. Repeat with the remaining batter, adding more oil as needed. Serve warm with maple syrup.