whole wheat pumpkin pancakes

i enjoy making breakfast more than any meal of the day- probably because i enjoy eating breakfast more than any other meal of the day, so when i saw i was completely out of basically all fruit i thought i'd have to resort to a bowl of cereal (not fun). thankfully, i found a can of pumpkin puree and chocolate chips! WIN.

i've never made pumpkin pancakes before but i was certain that was a thing...so after looking at several recipes i substituted in things that i had at hand and added other favorites of mine to make my own vegan recipe below.

feel free to easily substitute in what other versions of the same products you personally have and enjoy. for example: white flour instead of whole wheat or regular brown sugar instead of raw light brown sugar etc.

enjoy & good morning! xx

ingredients:

dry

• 1 1/2 cup whole wheat flour 
• 2 tablespoons raw light brown sugar
• 1 tablespoon baking powder
• 1/2 tsp nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

wet

• 1 1/3 cup original almond milk (coconut or soy milk work too)
• 1/3 cup pumpkin puree
• 1 tablespoon coconut oil
•  olive oil works too esp if you don't enjoy coconut oil taste

how to:

1. in one bowl add and whisk together all your dry ingredients
2. in another bowl add and whisk all your wet ingredients
3. pour the wet into the dry and mix well with a wooden spoon- the mixture will be sort of thick (see photo above)
4. grease or spray your skillet over medium heat- i used two spoons to scoop some of the pancake mix into the skillet and did my best to spread the mixture into a flat pancake shape since it is much thicker than usually pancakes.
5. feel free to add chocolate chips for all or none of them! you can also add bananas if you have those at hand.
6. you're done once they're golden brown on both sides
7. serve with tea, fruit, agave syrup, lemon wedges and of course ground flaxseeds!!

benefits of flaxseeds- reduce your risk of heart disease, cancer, diabetes, stroke

1. omega 3 essential fatty acids- the good fats that protect your heart

2. lignans- antioxidants that protect you against cancer

3. fiber - help maintain your blood sugar, even reduce insulin resistance

++ you can use ground flaxseeds as a topping for pretty much anythinggg; ex. pudding, yogurt, cereal, smoothies, any baked goods, fruit and my personal favorite: on crepes! it  doesn't have much of a taste more so it mostly feels like you're eating tiny crushed pieces of a graham cracker.