It’s pumpkin season! Something about fall always feels very cozy and comfy. There is nothing better than healthy comfort food! Adding pumpkin to these pancakes really makes them taste just like a pumpkin cookie. What’s better than cookies for breakfast? 😉
These pancakes may taste like cookies but they are actually packed with nutrients such as:
Pumpkins are a wonderful source of fiber which helps with weight loss. They also contain Vitamin A which aids eye health. Their Vitamin C can help boost the immune system and they may even help prevent cancer! (source)
Whole wheat is also very high in fiber which means it helps keep blood sugar levels stable longer. Whole wheat can also help with weight control, reduce chronic inflammation, lower risk of type 2 diabetes, support mental health, brain function and digestive health. (source)
Cinnamon contains both fiber and calcium which can protect against heart disease and help with colon health. Just the scent of cinnamon alone can boost brain function (that’s a nice bonus at breakfast, right? 😉 ). It’s also anti-inflammatory and anti-microbial. (source)
Add this to the healthy fats found in butter, eggs and milk, and the fresh fall taste of nutmeg and you have a healthy breakfast to remember!
Clean Eating Pumpkin Cinnamon Pancakes
- 3 cups buttermilk
- 3 eggs
- ¼ cup melted butter
- ½ cup cooked pumpkin puree OR canned pumpkin puree
- 3 cups whole wheat flour
- 1 Tbs. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. Real Salt
- 1 Tbs. cinnamon
- ¼ tsp. freshly grated nutmeg
- milk as needed for desired consistency
Combine all wet ingredients except milk into one bowl. Mix well. Combine all dry ingredients into another bowl (we like this one because it’s so easy to handle) and mix well. Pour the dry ingredients in with the wet. Use enough milk to get the desired consistency. Whisk until combined. Cook on a hot Lodge griddle (we’ve used this one for 20 years and love it). Serve with warm Buttermilk Syrup or maple syrup.
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What are your favorite fall flavors?
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