Pumpkin Olive Oil Pancakes

By gtbalm

Ingredients

• 2 cups multigrain pancake mix (see multigrain mix recipe)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 1 tablespoon of extra virgin olive oil(plus additional for drizzling)
• 1 teaspoon vanilla extract

Details

Servings 10
Adapted from mykitchenaddiction.com

Preparation

Step 1

Combine the pancake mix, cinnamon, ginger, and nutmeg in a large mixing bowl. Whisk to evenly combine.


In a separate bowl, whisk together the milk, pumpkin puree, egg, olive oil, and vanilla extract. Pour the wet ingredients into the flour mixture, and whisk until the ingredients are just combined. Let the batter rest (this helps soften the whole grains a bit) while you preheat your skillet.


Preheat your griddle or a large skillet to medium-low heat and drizzle with a little bit of the olive oil. Once the skillet is hot, pour about 1/4 – 1/3 cup of batter into the pan for each pancake. Cook the pancakes for a few minutes on each side, flipping them when bubble start to appear on the surface of the batter.