Pumpkin Spiced Pancakes
By Lena Tashjian
Wake up to pancakes…with a twist!
These pumpkin spiced pancakes include CanPrev’s Fibre Feel, so your gut will thank you, too. Enjoy every bite knowing it’s helping to reduce cholesterol, while aiding in stabilizing blood sugar and balancing hunger throughout the day.
Servings
6 - 8 servings
Prep Time
30 minutes
Ingredients
- 1 cup and 2 tablespoons all-purpose flour
- 1 cup milk of choice
- ½ cup pumpkin puree (no added sweeteners or fillers)
- 2 tablespoons brown sugar
- 2 tablespoons neutral oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- ½ teaspoon ginger powder
- 1 egg
- Pinch of ground cloves
- Pinch of salt
- 4 scoops Fibre Feel
Directions
- Whisk all the dry ingredients together, including Fibre Feel.
- In a separate medium bowl, whisk the egg, then add in all other liquids and whisk thoroughly.
- Add wet ingredients to dry, and whisk to combine.
- Heat a griddle on low–medium heat and add some oil or butter. Pour in the pancake mixture, cooking on one side until bubbles begin to form, before flipping and cooking the other side until golden brown. Remove from the heat and continue until the batter is done.
- Serve with maple syrup and a sprinkle of cinnamon. Enjoy!
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Meet the Creator
Meet the Creator
Lena Tashjian
Nutritionist, author and recipe developer
Lena is a nutritionist, writer, and recipe developer. She is the author of The Vegan Armenian Kitchen Cookbook, which focuses on healthy, authentic vegan dishes.
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