Skip to main content
icon Cart

Whole Wheat Pumpkin Pancakes [Immersion Blender]

Pumpkin pancakes with the healthy addition of whole wheat flour makes for a filling and tasty breakfast.

Submitted By:

Allergens: Egg , Gluten , Nuts

Yield:

8 servings (710 g)

Total Time:

25 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ¾ cup (180 g) pumpkin purée
  • 1 ¼ cups (300 ) ml Almond Milk
  • 1 large egg [or egg substitute]
  • 2 Tablespoons pureed dates
  • 1 cup (150 g) whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt, optional

Directions

  1. Place all ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  2. Start the blender on its lowest speed, then increase to Variable 3. Move the immersion blender around, including up and down, to blend the ingredients for approximately 30-45 seconds or until desired consistency is achieved.
  3. Pour into a preheated, greased non-stick pan and cook thoroughly.