Healthy Whole Wheat Pumpkin Pie Pancakes

READY IN: 30mins




  • Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
  • Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
  • Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
  • LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
  • Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
  • ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).