Wednesday, July 23, 2014

Fluffy Pumpkin Flax Pancakes

It's OK to have pancakes for breakfast! Give this healthier version a try!

 
Fluffy Pumpkin Flax Pancakes
Ingredients:
½ cup + 2 tbsp. Old Fashioned Rolled Oats
¾ cup All-Purpose Flour
2 tbsp. Light Brown Sugar
2 tbsp. Flaxseed Meal
2 tsp. baking powder
¼ tsp. salt
1 tsp. Ground Saigon Cinnamon
¼ tsp. Ground Nutmeg
1/8 tsp. ground ginger
1/8 tsp. cloves
1 cup Unsweetened Almond Milk
½ cup Pumpkin
1 Egg
2 tbsp. Unsalted Butter, melted
1 tsp. Vanilla Extract
¼ cup Semisweet Chocolate Chips (optional)
Canola Oil Spray

Directions:
In a food processor or blender, blend oats until they reach the consistency of flour. In a large bowl, combine ground oats, flour, brown sugar, flaxseed, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Stir to combine. In a medium bowl, whisk together the almond milk, pumpkin, egg, butter and vanilla. Pour wet ingredient into dry and whisk to combine. Do not over-mix. Fold in optional chocolate chips. Heat a pan or griddle to medium. Spray with canola oil spray. Using a ¼ cup measure, drop batter onto skillet. Cook for a few minutes or until golden brown, then flip and cook for another 2-3 minutes on the other side. Repeat with remaining batter, spraying pan in between batches. Serve warm with butter and maple syrup.

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