I love these healthy pumpkin pancakes, made with whole wheat flour and no refined sugar! They use a WHOLE CAN of pumpkin, so it’s a great way to enjoy a healthy vegetable for breakfast, and you don’t have to worry about using the leftover pumpkin puree. Freeze the leftovers to pop in the toaster or microwave on busy mornings!
When was the last time you had vegetables with breakfast? BESIDES hash browns? Can’t remember? Me either. Until these pumpkin pancakes.
One of my favorite things about these pancakes is that they use the WHOLE CAN of pumpkin puree, which means a) you don’t have to scramble to use the leftover puree before it goes bad, and b) you get more nutrients from this super healthy vegetable per serving!
These healthy pumpkin pancakes are also made with whole wheat flour and contain no refined sugar, so you can feel great about eating these every morning in the fall. Which I plan on doing. They’re also great for toddlers and baby led weaning.
How to make pumpkin pancakes
Just mix together the wet ingredients, including pumpkin puree, eggs, milk, yogurt, and butter, with the spices.
...GET THE RECIPE for Healthy Pumpkin Pancakes!