Healthy Pumpkin Gingerbread Pancakes

Step 1

Warm a large skillet over medium heat while you prepare the batter. You want the pan to sizzle when drops of water hit it, but not be so hot that it is smoking.

Step 2

In a high speed blender, combine ingredients with wet ingredients closest to the blade. Blend until smooth.

Step 3

Lightly grease the pan then pour about ¼ cup batter for each pancake. Cook for several minutes. Once they are firm along the edges, use a spatula to flip and cook the opposite side for a few minutes more. Repeat until all of the batter is gone from the blender. You will likely need to use a silicone spatula to scrape out the last of the batter onto the pan.

Step 4

Serve pancakes warm with pure maple syrup and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for several months.