Whole Wheat Pumpkin Pancakes
Ingredients

2 cups white whole wheat flour (sub: 1/2 whole wheat and 1/2 unbleached all-purpose flours)
4 teaspoons baking powder
1 teaspoon cinnamon
pinch nutmeg
1/4 teaspoon salt
2 tablespoons brown sugar (or 12 drops liquid stevia)
2 cups milk
4 teaspoons melted butter or coconut oil, plus more for greasing skillet
2 eggs
1/2 cup pumpkin puree (i.e. canned pumpkin)
1 teaspoon vanilla

Method

1. Mix the first six dry ingredients (flour through brown sugar) in a large bowl.
2. Mix the remaining wet ingredients (milk through vanilla) in another.
3. Pour the wet ingredients into the dry ingredients. Whisk together just until smooth, but do not over mix.
4. Let the batter rest for about 5 minutes.
5. Using 1/3 cup batter per pancake, cook in a greased skillet on medium temperature until bubbles form on the surface. Then flip and cook until golden brown.
6. Serve warm with butter and real maple syrup.

Pic Courtsey: Google
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