Healthy Whole Wheat Pumpkin Pancakes Recipe

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Get festive with fall by making these healthy whole wheat pumpkin pancakes. This recipe is sweetened with fruit and a little maple syrup for a delicious Fall breakfast!

pumpkin pancakes with caramel syrup

Health Benefits of Pumpkin

Who else is excited that it’s officially PUMPKIN season? I always try and wait until October before I break out all things pumpkin. However I can’t lie, I’ve been obsessed for the past few weeks. I put it in everything from oatmeal to smoothies to sauces! Canned pumpkin is such an easy and convenient ingredient to have on hand, even if it’s not fall!

I love pumpkin because…

  • it’s packed with beta carotin
  • lower in calories
  • loaded with fiber and nutrients.

How could I forget to mention that it’s one of the most versatile vegetables out there and you can eat it sweet or salty and in so many different ways! One of my personal favorites is to incorporate it into pancakes or waffles to make sure I get a servings of veggies at breakfast. Genius. Best part is, it doesn’t taste “vegetabley” at all so it’s likely the entire family will enjoy it!  It is so important to send your kids off to school with a good breakfast, and these are great because you can make ahead and then freeze for a super quick and also super wholesome breakfast!

How to Make Pancakes Fun and Healthy

I’m definitely not a Pinterest mom, but making food art with pancakes is one of the easiest things you can do to get creative with fruits and veggies. Here is how I do it:

  • I first make a creation with my own pancake. I leave it for my kids to look at while they create their own.
  • I cut a variety of fruit for my kids to choose from to make their own creations.
  • I let them go to town and ‘play’ with their food to make their own work of art!

Did you know that food play is one of the best ways to get kids to try new foods? When kids are able to get comfortable with a food with other senses like touch, site, and smell before they taste it, they are more likely to be willing to try a bite!

These pancakes a fun way to create food play with different fruit. These pancakes are light and fluffy, with that delicious pumpkin spice flavor, and so toppings are a major bonus to these amazing pancakes!

Fall is our favorite time to make all things pumpkin!  Get ready to fill your morning with that amazing flavor! Even better – fill your little ones tummies with whole wheat goodness and nutrients from fruits and veggies!

stack of whole grain pumpkin pancakes with caramel syrup

Healthy Whole Wheat Pumpkin Pancakes

Get festive with fall by making these healthy whole wheat pumpkin pancakes. This recipe is sweetened with fruit and a little maple syrup for a delicious Fall breakfast!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 12 medium pancakes
Calories: 134kcal

Ingredients

  • 1 1/2 cup flour, whole wheat
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 medium banana
  • 1/2 cup pumpkin, canned
  • 1/4 cup maple syrup, pure
  • 3 large egg
  • 3 tablespoon coconut oil
  • 1 1/4 cup almond milk, unsweetened

Instructions

  • First, spray a large nonstick pan with coconut oil cooking spray (or butter) and heat to medium heat.
  • Next, mix together dry ingredients in a medium-size bowl and set aside.
  • In a large bowl, mash banana until liquidy. Then, add in eggs, pumpkin, maple syrup, and milk and whisk until smooth.
  • Slowly add dry ingredients to wet and mix.
  • Finally add in melted coconut oil and mix until smooth. If your batter feels too thin, add in a few tablespoons of flour and if it feels too thick, add in a few tablespoons of almond milk.
  • Scoop a heaping ¼ cup of the batter onto your pan and cook for 2-3 minutes on each side or until golden brown.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 134kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Sodium: 64mg | Fiber: 2g | Sugar: 6g

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