Pumpkin Pancakes


1 cup whole wheat flour

1/4 cup ground chia seeds (or flax meal)

1 tablespoon sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

Pinch of ground cloves

1 cup of 2% milk

6 tablespoons canned pumpkin puree

2 tablespoons canola oil

1 egg


1. In a large bowl whisk together all the dry ingredients.

2. In a separate bowl, stir together milk, pumpkin puree, oil and egg.

3. Fold wet mixture into dry ingredients.

4. Oil a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with light maple syrup, toasted pecans or maple yogurt

Presented by: Katharine Killen, Knox County Health Dept.

Date: 12/19/2013


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