These clean eating pumpkin spice pancakes are the perfect autumn breakfast!
Mini Chef was bugging me for pancakes the other morning. Normally, these are a Saturday morning affair around here. But he wanted them NOW. And I caved. Good thing too, because these were scrumptious!
I have to tell you that this will be the first of two recipes. I was in a hurry when I made these, so I simply used pumpkin spice for flavor. But I’m also working on a batch of pancakes that will have actual pumpkin in them. So stay tuned for that!
In the mean time, these should keep you (and any Mini Chef in your home), quite happy for the time being. Scrumptious. Just….. scrumptious.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING PUMPKIN SPICE PANCAKES RECIPE:
Enjoy the flavor of the season in these delicious pancakes this morning!
- 1 cup whole wheat pastry flour (affiliate link)
- 1 1/2 cups unsweetened almond milk, or any milk other than coconut milk which is too thick
- 1 tbsp. pumpkin pie spice, no sugar added (see link above)
- 2 large egg whites (or 1 large egg)
- 1/2 tsp. pure vanilla extract
- maple syrup for topping
Whisk together all ingredients (except maple syrup) in a medium mixing bowl.
Using an oil sprayer, spray a non-stick pan with a very light coat of olive oil. Pour on your pancakes and cook until done.
Serve a stack of hot pancakes topped with maple syrup and a side of scrambled egg whites.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.