Pumpkin Pancakes
Serves: 6
Ingredients
½ cup pecans
1 cup whole wheat flour
½ cup rolled oats
¼ cup hemp hearts
1 tbsp baking powder
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp nutmeg
⅓ cup pure pumpkin purée
¼ cup plain Greek yogurt
1 egg
¾ cup milk of choice
½ tsp vanilla
1 tbsp avocado oil
Pure maple syrup
Directions
- Preheat oven to 350°F.
- Place pecans on baking sheet and bake for 5-8 minutes, until they become aromatic.
- In a large bowl, mix the flour, oats, hemp hearts, baking powder, cinnamon, ginger, cloves and nutmeg.
- In a separate bowl, whisk the pumpkin, yogurt, egg, milk and vanilla together until well combined.
- Add the dry mixture to the wet mixture and stir well.
- Heat a large skillet over medium heat. Add avocado oil to heated pan and spoon pancake batter into separate pancakes on the pan. Cook for about 3 minutes per side, until golden brown.
- Serve warm with roasted pecans and pure maple syrup