Lately, I've been drooling over all of the pumpkin recipes I've seen online.  There are SO many different creations that people have come up with!  I knew I wanted to make something that Levi could eat, too.  We love making and freezing pancakes for low maintenance breakfasts.  Why not make pumpkin pancakes?! 

I found this recipe on tasteofhome.com, and made a couple changes to make them a little healthier.  They are just as good without the syrup.  I enjoyed them most with a little butter and no syrup.  Also, I like the flavor when I use coconut oil to cook them.


Yields 14 pancakes

Ingredients:















Directions:

• In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in nuts.

• In a small bowl, combine the flours, sucanat, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.

• Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with maple butter.

Here is how I like them :)  Actually, I think I'll add some Greek yogurt and berries the next time.
This isn't a good picture, but I love stacking pancakes with Greek yogurt and berries between each layer.