Pumpkin Walnut Cinnamon Pancakes
Serves: 10 pancakes
  • 1½ cup organic whole white wheat flour
  • 1½ tsp baking powder
  • 3 cage free organic large eggs
  • 1¼ cup organic skim milk
  • 2 Tbsp organic expeller pressed canola oil
  • ⅓ cup organic pureed pumpkin (100%, NO added sugar)
  • ¼ cup chopped walnuts
  • ⅛ tsp ground cinnamon
  1. Place flour and baking powder in a large bowl. Make a well in the center and add the eggs, skim milk, canola oil and pureed pumpkin.
  2. Stir with a spoon just until combined----Do not over mix, it will make the pancakes tough.
  3. Add the walnuts and cinnamon and briefly stir again.
  4. Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
  5. Coat a large nonstick skillet or griddle with a little canola oil or smart balance; heat over medium heat.
  6. Pour the batter into the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
  7. Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
  8. Flip and cook until golden brown on the other side, 2 to 3 minutes more.
Recipe by Cuisinicity at https://cuisinicity.com/pumpkin-cinnamon-walnut-pancakes/