Delicious Thanksgiving breakfast
With pumpkin on the menu already, hopefully, you have some leftover (or set some aside especially for this). What better way to start the Thanksgiving morning than eating these fluffy and delicious pancakes?
Nutritional stuff for Pumpkin Pancakes
Pumpkin has wonderful nutritional properties. Of all the nutrients it contains, vitamin A is the one that stands out most since it's partially responsible for that wonderful orange color. It also contains a good amount of vitamin C and potassium, providing a boost to your immune system.
Oats (of course) are another major ingredient of our pancakes that have the purpose (alongside the eggs) of binding all the ingredients into a batter. They also provide healthy complex carbohydrates and fiber, as well as a fair amount of magnesium and manganese.
The eggs add some protein to the recipe as well.
We've added a little maple syrup to sweeten the dish as well. While it's only in a small quantity, the flavor really comes through and you get the added benefits of the large number of minerals found in maple syrup.
For added fats, we used some coconut oil when cooking. A little nut butter as a topping also tastes great.
Preparation tips for Pumpkin Pancakes
These pancakes are vegetarian, dairy-free, and gluten-free. However, if you have no restrictions in your diet you can easily substitute cow's milk (or any other kind of animal milk) for almond milk if you prefer.
You can buy pumpkin puree to use directly or just as easily make some at home.
The recipe creates a pretty thick batter so your pancakes should come out nice and fluffy but it also means that you'll be better offer spooning the mixture into the pan and not bothering to tip the pan to spread the batter around.
Feel free to use any kind of oil (or even a little butter) when cooking, and adding toppings of your choice once your pancakes are ready.
Let us know in the comments below what is your favorite pancake recipe?
Fluffy Pumpkin Pancakes
- 3 oz oats
- 1 tbsp baking powder
- ½ tsp cinnamon
- ½ tsp ginger
- 4 oz pumpkin puree
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- ¼ cup almond milk
- 2 eggs
- 1 tbsp water
- coconut oil for cooking
- Combine all ingredients and blend for a smooth consistency
- Cook in a pan with a little coconut oil
- Can be made large or bite-size for little hands