Recipe: Whole Wheat Pumpkin Banana Pancakes

Whole Wheat Pumpkin Banana Pancakes

Whole Wheat Pumpkin Banana Pancakes

Whole Wheat Pumpkin Banana Pancakes

Ingredients:
1/2 C. unsweetened soy milk
1 tsp. apple cider vinegar

(Wet)
3 eggs
1/3 C. honey
1/3 C. coconut oil
1 C. unsweetened soy milk
1/2 C. pumpkin puree
1 tsp. vanilla
1/2 tsp. cinnamon
Dash nutmeg
Dash cloves
1/2 banana, very ripe

(Dry)
2 C. whole wheat flour
2 tbsp. baking powder
1/2 tsp. salt

Mix 1/2 C. soy milk with apple cider vinegar and set aside. This will curdle to mimic buttermilk. Whisk all wet ingredients except banana together in large bowl. Now mash in banana with a fork and stir in apple cider vinegar mixture. Add dry ingredients and mix with a spatula. Cook on medium-low to medium heat for a few minutes on each side.

I served these pancakes with unsweetened applesauce and cinnamon and a tad bit of maple syrup. This recipe is flexible. You could remove the apple cider vinegar and replace the 1 1/2 C. soy milk with buttermilk. You could use a different type of oil or butter instead of the coconut oil. You could omit the banana, although I think it offers a nice complement to the whole wheat. Makes about 2 1/2 dozen medium sized pancakes.
Enjoy!

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