Recipe: Easy Pumpkin Pancakes

It’s Saturday morning and it’s time for pancakes. I’ve made pumpkin pancakes before, yet these ones are sugar free and easy. By easy I mean, 7 staple ingredients some pumpkin and yogurt. Light and fluffy is the name of game when making pancakes and these are no exception. Let’s get cooking!

Ingredients

• 1/2 cup of pumpkin
• 1 cup of soy milk
• a large egg
• 2 tablespoons of yogurt
• 1 1/4 cup of gluten free flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda and salt
• 2 teaspoons of cinnamon

First, mix the last 5 ingredients together. Measure out the pumpkin, milk and yogurt.

Mix all together and let it sit for about 5 minutes.

While it’s sitting, cut some fruit and get your plates looking pretty. The first plate I arranged neatly; the second I just tossed items on the place not expecting anything, yet I like it better! Sometimes you just never know.

Time to cook the pancakes. In a large pan heat up 4 dashes of vegetable oil. Then, spoon in a large amount of batter, about 1/4 of a cup. Cook each side about 100-200 seconds. Flip them often, you don’t want them to burn. They’ll fluff up because of the baking powder. I leave the lid on mine to help cook the inside, yet depending on your pan, you don’t want the pancakes to get soggy.

Plate and eat.

They are super good – especially with peanut butter and fresh fruit.

Thanks for visiting and I hope you have a wonderful Saturday!

Recipe

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Easy Pumpkin Pancakes

Author: Ali

Servings: 8

It’s Saturday morning and it’s time for pancakes. I’ve made pumpkin pancakes before, yet these ones are sugar free and easy. By easy I mean, 7 staple ingredients some pumpkin and yogurt. Light and fluffy is the name of game when making pancakes and these are no exception. Let’s get cooking!

Prep Time7 minutes minutes

Cook Time6 minutes minutes

Total Time13 minutes minutes

CourseBreakfast

CuisineAmerican

Ingredients

• 1/2 cup of pumpkin
• 1 cup of soy milk
• a large egg
• 2 tablespoons of yogurt
• 1 1/4 cup of gluten free flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda and salt
• 2 teaspoons of cinnamon

Instructions

• First, mix the last 5 ingredients together. Measure out the pumpkin, milk and yogurt.
• Mix all together and let it sit for about 5 minutes.
• While it's sitting, cut some fruit and get your plates looking pretty.
• Time to cook the pancakes. In a large pan heat up 4 dashes of vegetable oil. Then, spoon in a large amount of batter, about 1/4 of a cup. Cook each side about 100-200 seconds. Flip them often, you don't want them to burn. They'll fluff up because of the baking powder. I leave the lid on mine to help cook the inside, yet depending on your pan, you don't want the pancakes to get soggy.
• Plate and eat. They are super good - especially with peanut butter and fresh fruit.