Pumpkin pancakes

 So delicious and light! Perfect for Thanksgiving morning.

Pumpkin Pancakes

recipe adapted from Mels Kitchen Cafe

INGREDIENTS

•  2 cups whole wheat flour (I made it with all purpose flour. Whole wheat would be more dense)
•  1/4 teaspoon ground nutmeg
•  1/2 teaspoon ground ginger
•  2 teaspoons ground cinnamon
•  1 teaspoon baking soda
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  3 tablespoons sugar
•  2 1/4 cups buttermilk 
•  2 eggs
•  1 cup pureed pumpkin (canned or homemade)
•  2 tablespoons coconut oil
•  1 cup chocolate chips (optional)

INSTRUCTIONS

1. In a large bowl, whisk together the dry ingredients. In a separate bowl whisk together the buttermilk, eggs, oil, and pumpkin. Add wet ingredients to dry and mix until just combined (it's ok if there are a few dry spots remaining; over mixing pancakes can make them thick and dry). I added some water to thin them out more (about 1/2 cup).
2. Preheat a griddle or skillet on the stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet. Sprinkle with chocolate chips (if using). Cook until bubbles appear on the surface of the batter, 1-2 minutes. Once the bubbles begin popping, flip the pancakes and cook for another 30 seconds to 1 minute.
3. Serve with buttermilk syrup.