I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. These pancakes are made with classic pumpkin pie spices: cinnamon, ginger, and nutmeg. Allow them to freeze for 30 minutes, then place them in an airtight container and put them back in the freezer. whole family loves. This way they all stay toasty warm until you’re ready to serve! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod. I made these this weekend. I have made these 4 times now and they are amazing. Required fields are marked *. If you want to stir in some dark chocolate chips, go for it! Home » Recipes » Healthy Pumpkin Pancakes, By Christel Oerum on October 11, 2017, Updated February 15, 2020Recipes. If you don’t have a high-powered blender or prefer a more traditional pancake method, you can certainly make this healthy pumpkin pancake recipe in a standard mixing bowl with great results. As an added bonus, you can freeze and reheat these pancakes when you like. We ended up throwing out both batches. Added this to my workout snacks. * Percent Daily Values are based on a 2000 calorie diet. You should note that pumpkin pie filling is not the same as canned or pureed pumpkin. In our house growing up, pancakes were A Big Deal on weekends. Everything you need for a delicious feast. This simple recipe made with pantry ingredients was such a hit that I knew I had to make a version for pumpkin season! © 2010 - 2020 Well Plated by Erin. Notify me of replies to my comment via email. Live a healthier lifestyle with science-based information and how-to advice delivered straight to your inbox. They are so yummy that I would be happy eating them plain off the griddle. Store cooled leftover pancakes in an airtight container at room temperature for up to 3 days and reheat them on the stovetop, toaster, or in the microwave. If you pour onto a cooler griddle the batter will start to spread and your pancakes won’t be as fluffy! Please try again. Flip and cook on the other side until golden, about 90 additional seconds. Today’s healthy pumpkin pancakes are made with buckwheat flour. The Two Peas & Their Pod Cookbook is here. I believe it is so important to eat a good, healthy breakfast. Kid Friendly Spouse Friendly Easy Everyone loved these great fall weekend recipe. Look up the Provident Prepper videos on YouTube. Is there a vegan protein powder you would recommend? This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. The heartiness from the buckwheat makes this pancake definitely more satiating! These are the best pancakes I’ve ever made. I made them this past weekend for just my 1 1/2 year old and myself as daddy was away for the weekend. Read More, Vegetarian Gluten-Free Fall Winter Main Dishes, Your email address will not be published. Thank you for taking the time to share this kind review, Kathy! Don’t be alarmed. Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. I used a high-powered blender to make the healthy pumpkin pancakes, so I’m not sure how the batter would fare in a more standard blender. I love buckwheat and I admit I learned heavily on the spices – so delicious. Reheat in an oven at 350 degrees F for 10-15 minutes or in a toaster. Reheat in the toaster, directly from frozen. 3 Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free … I love having a stash in the freezer for a quick and easy breakfast! If you already have pre-made pumpkin pie spice you could use 1 ½ teaspoons of that instead! I froze a bunch and I’m excited to try the toaster idea of re-heating. They’re easy and super delicious! This one is a winner:). We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. I now make them dairy free still excellent!! Here are a few of my best tips for delicious, fluffy pumpkin pancakes: If you want perfect, fluffy, golden-brown pancakes, keep an eye on them! I don’t have a lot of experience with vegan protein powder and I don’t know if they will do well in baked goods. We enjoy creating recipes that are simple, fresh, and family friendly. 2 Heat a large nonstick skillet over medium heat. Serve pancakes warm with maple syrup and whipped cream, if desired. Create an account to easily save your favorite projects and tutorials. You should be able to fit 2-3 pancakes in a large skillet at a time. I'm Maria and my husband is Josh. Serve immediately with any desired toppings or place in the oven to keep warm until ready to serve. of choice, I used unsweetened vanilla almond milk. Who doesn’t love a good pancake in the morning? Resist overmixing--it will make the pancakes tough. You could also use coconut whipped cream. If from-scratch pancakes still seem like too much to make on a weekday, even with the help of a blender, you can also make a big batch on the weekend, freeze the pancakes in a ziptop bag, then reheat them right in the toaster (think frozen waffle, but 1 million times better). You’ll find buckwheat pancakes on many classic diner menus, and as I discovered, buckwheat works especially well with fall flavors like pumpkin and cinnamon. If you want to keep the pancakes warm before serving, I suggest placing them in a single layer on a large baking sheet in an oven heated to 200 degrees. With a dollop of whipped cream or coconut whipped cream (tastes like pumpkin pie!). For each pancake, pour ¼ cup of the batter into the skillet. These Pumpkin Overnight Oats are a serving of yummy pumpkin and cinnamon goodness with enough protein to qualify as a healthy fitness breakfast or snack.…, This easy High Protein Berry Crumble tastes so good, you'd never guess it actually has a great mix of protein and carbs!