Now onto whip up a pumpkin roll (a delicious make ahead dessert) for dinner tonight … you can never have enough pumpkin flavor in the fall! 🙂 Flip to the other side and cook until medium golden brown. Cook until edges start to harden and bubble. Once griddle is hot, pour batter onto skillet, using 1/4 cup measuring cup. Heat a flat skillet/griddle over medium heat and spray with non-stick cooking spray. Add wet ingredients to dry ingredients and stir just until combined and mixture is wet.Ģ. In a separate bowl, mix eggs, pumpkin, molasses, maple syrup, milk, and vanilla. In a large bowl, combine oat flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. In a blender or food processor, process oats until it makes a fine flour. Recipe Guest post by ġ 1/3 cup canned pumpkin (not pumpkin pie mix)ġ. And the icing on the cake? (Or maybe it should be the syrup on the pancakes?)Īdapted from Cookin’ Canuck. They have a delicious gingersnap spice flavor and are far healthier for you than cookies. If gingersnap cookies are the name of your game, then these pancakes are for you. TIP: I mixed up the dry ingredients the night before, so all I had to do in the morning was add the wet ingredients. I love the mix of gingerbread and pumpkin flavor in the pancakes… it is everything good about fall & the holidays rolled into one. So, are you ready to whip up some Whole Grain Gingerbread Pumpkin Pancakes with me? The gingerbread flavor shines through in these pancakes. Today, we are sharing my favorite fall breakfast: Whole Grain Pumpkin Pancakes – doesn’t the sound of it make you want to put on jeans, boots, and a chunky sweater? Luckily, they also like eggs, so they are having some protein with their most important meal of the day. They could eat pancakes EVERY single day. If you came to our house between 7:00 and 7:10 every morning, you would probably hear those words.

Ginger brave pumpkin