Pumpkin pancakes 

1 cup milk

2 tablespoons unsalted melted butter

1 large egg

1/4 cup pumpkin purée

2 tablespoons raw honey

1 cup whole wheat flour, (spooned and leveled)

2 teaspoons baking powder

1/2 teaspoon Himalayan sea salt

6-8 Carob chip per pancake

1/2 scoop of vanilla Shakeology (optional, but oh so good)

Mix all wet ingredients together then add dry ingredients and mix together until batter is evenly mixed.

If batter seems too thick, add 1/4-1/2 cup of milk and mix

Pour 1/4 cup on preheated pan. Drop 6-8 carob chips into cooking batter and push down until mix is covering chips. Flip and cook until desired state

Optional: Assorted toppings, such as butter, maple syrup, honey, jams, preserves, yogurt or chocolate syrup, if you’d like. I sometimes add dark chocolate chips.

I usually make 3 batches to have ready for the week. You can freeze and reheat.


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