Healthy Pumpkin Pancakes | No Thanks to Cake
Fluffy pumpkin pancakes are perfect for fall, but truly are great year round!
- ½ cup all-purpose flour
- ¼ scant tsp. salt
- ¼ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. cinnamon
- ¼ tsp. pumpkin pie spice
- 1 pinch stevia
- ½ cup skim milk + additional 2 Tbsp.
- ½ tsp. white vinegar
- ½ cup pumpkin puree
- 1 tsp. pure vanilla extract
In a separate bowl, whisk together all liquid ingredients.
Pour dry ingredients into wet, and stir together to form a batter.
Lightly grease a skillet, then place the skillet over medium heat. Using a 1/4 cup measuring cup, pour your batter onto your pan. Note: I used my favorite pancake pan – The Perfect Pancake Pan!
Flip pancakes, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat.
Top with sugar-free maple syrup (optional) and ENJOY!! Makes about 5 pancakes.