You’ve been warned, this is just one of many pumpkin posts to come. I used to think that summer was my favorite season but fall is quickly becoming my favorite time of year. Adding pumpkin to basic dishes like pancakes makes them seem special. Try these next time you want to start your morning off right!

Spiced Pumpkin Pancakes

Ingredients:
1 cup whole grain spelt flour
1 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Spice mixture:
1/2 tsp. ground cloves
1/4 tsp. cardamom
1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg

1/3 cup pumpkin puree
1 cup vanilla almond milk
1/2 tsp. vanilla extract
1/4 cup canola oil

Combine flours, baking soda, salt and spice mixture. Beat together almond milk, oil, extract, and pumpkin puree. Pour milk mixture into flour and stir until combined.

Heat a non-stick griddle to medium heat. If needed, use cooking spray or oil to grease the pan. Pour 1/2 cup batter onto the hot griddle. Let sit until bubbles form and flip. I think these taste best with a slightly crisp outside and fluffy inside so make sure you don’t flip them too soon.

Enjoy with real maple syrup for a delicious fall treat.

Makes ~ 8 pancakes, per serving: 185 calories, 8g fat, 26 CHO, 3g fiber, 4g protein