Simple Green Smoothies
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  • 7-DAY RESET
  • Shop

Simple Green Smoothies

  • Start Here
    • Best Green Smoothie Recipe
    • Green Smoothie 101
    • The Blender Guide
    • Smoothie Supplies
  • Explore
    • The Rawkstar Way
    • Ultimate Smoothie App
    • Smoothie Superfoods
    • The Mushroom Project
  • FREE CHALLENGE
  • Recipes
    • All Green Beauty Green Healing Green Meals Green Smoothies Green Snacks
      Green Smoothies

      Gazpacho Recipe: A veggie smoothie bowl

      2.3.2019

      Green Healing

      Southern Charm Cantaloupe Smoothie

      2.2.2019

      Green Smoothies

      Cabbage Smoothie That Helps Fight Colds

      2.1.2019

      Green Meals

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      1.30.2019

      Green Healing

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      12.11.2012

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      1.16.2018

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      9.14.2018

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      9.6.2018

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      Lemon Fat Bomb Treats

      9.5.2018

      Green Snacks

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  • 7-DAY RESET
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Green Meals

Healthy Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes - Simple Green Smoothies

Who doesn’t cheer for a stack of delicious pumpkin pancakes dripping with sweet maple syrup and melted butter? Pancakes are a favorite breakfast food for so many. We’ve given a standard pancake recipe a big, whole food upgrade by using whole wheat flour and adding vitamin A-rich pumpkin puree, both of which have loads of dietary fiber. We’ve also used pure maple syrup as a natural sweetener. You’ll never have to feel the slightest bit of guilt when you down a stack of these yummy whole wheat pumpkin pancakes.

 Pumpkin Pancakes with whole wheat flour | Simple Green Smoothies

Quick tip on these Pumpkin Pancakes

One batch of these fluffy, delicious Whole Wheat Pumpkin Pancakes feeds four, but feel free to double the recipe and freeze the rest for later. Simply place the remaining, cooled pancakes on a wire baking rack and freeze them until firm. Layer the pancakes between layers of parchment or waxed paper in an airtight container or freezer bag.

 

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Whole Wheat Pumpkin Pancakes

WHOLE WHEAT Pumpkin PANCAKES

★★★★★ 5 from 1 reviews
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Cuisine: American
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Description

Looking for a fun, fall-inspired breakfast dish that your friends and family will love? These pumpkin pancakes are sure to fit the bill! Not only are these whole grain pancakes absolutely scrumptious, but the pumpkin adds a healthy dose of fiber, vitamin A, and beta-carotene. You can serve them up the traditional way with maple syrup and a pat of butter, or top them with a dollop of homemade jam or apple butter. Makes 12 six-inch pancakes (4 servings)


Ingredients

  • 2 cups whole wheat flour
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 2 cups milk
  • 1 cup pure pumpkin puree
  • 2 large eggs (lightly beaten)
  • 2 tbsp pure maple syrup (plus more for serving)
  • 1 tbsp melted butter (plus more for cooking and serving)

Instructions

  1. Whisk flour, baking powder, Pumpkin Pie Spice, and sea salt together in a large mixing bowl and set aside.
  2. In a separate mixing bowl, whisk milk, pumpkin puree, eggs, 2 tablespoons maple syrup, and 1 tablespoon melted butter until combined. Pour the wet ingredients into the dry ingredients and stir just until combined. The mixture should have a few lumps and not be completely smooth. If the batter is too thick, thin out with a little more milk.
  3. Heat a nonstick griddle or skillet over medium-high heat. Add a little butter to the pan or griddle and spread it evenly. Ladle about 1/3 cup of the batter onto the heated, butter griddle or pan, working in batches as needed.
  4. Serve with maple syrup or jam. 

Notes

To make these vegan, use 2 tablespoons ground flaxseed mixed with 6 tablespoons water in place of the eggs; and use non-dairy milk and coconut oil in place of the milk and butter.
To make these gluten-free, substitute 1 cup buckwheat flour plus 1 cup gluten-free flour blend.

Did you make this recipe?

Tag @simplegreensmoothies on Instagram and hashtag it #simplegreensmoothies


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7 comments

Donette 11.13.2018 - 6:35 pm

My new favorite breakfast food! The second time we made them, we added 3/4 cup chopped fresh cranberries and half cup chopped walnuts. These are SO good!

★★★★★

Reply
Kerry McGrath 11.19.2016 - 5:47 pm

Can this batter be used for waffles too?

Reply
SGS Rawkstar 11.21.2016 - 6:35 pm

Hi Kerry,

Definitely! The only difference between pancakes and waffles is often the fat content of the batter. Waffles have a little additional fat, that’s what gives you the slightly airier, fluffy yet crisp waffle texture. Add an additional tablespoon of butter to the batter and you should be good to go!

Cheers!

Reply
Vanessa 11.11.2016 - 9:38 am

Can you substitute wheat flour for another to make it gluten free, and the milk… are there substitutes with either nut or coconut milk? Thanks!

Reply
SGS Rawkstar 11.14.2016 - 6:41 pm

Hi Vanessa,

Definitely! Use gluten-free pancake mix for whole wheat flour and baking powder, add the rest of the ingredients and cook as directed. And feel free to swap in a nut-milk in place of dairy in this recipe. Personally, I love using almond milk!

Cheers 🙂

Reply
Louise 11.10.2016 - 11:37 am

The pumpkin pancakes recipe is not correct, it does not say to make the batter!

Reply
SGS Rawkstar 11.14.2016 - 5:50 pm

Hi Louise,

Great catch! We’ve updated the recipe to direct you to pour the wet ingredients into the dry ingredients to create this yummy batter! Thanks for letting us know.

Reply

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Well, hi there!

I’m Jen Hansard, best selling author on a mission to make plant-based foods tasty + affordable for families around the world. It starts with our Green Smoothie Challenge.

 

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