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Whole Wheat Pumpkin Pancakes [Immersion Blender]

Pumpkin pancakes with the healthy addition of whole wheat flour makes for a filling and tasty breakfast.

  • Total Time25 Minutes 45 Seconds
  • Yield
    8 servings
  • DifficultySimple

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Submitted by

Vitamix

Ingredients

  • ¾ cup 180 g pumpkin purée
  • 1 ¼ cups 300 ml {Almond Milk}
  • 1 large egg [or egg substitute]
  • 2 Tablespoons pureed dates
  • 1 cup 150 g whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt, optional

Directions

    1. Place all ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
    2. Start the blender on its lowest speed, then increase to Variable 3. Move the immersion blender around, including up and down, to blend the ingredients for approximately 30-45 seconds or until desired consistency is achieved.
    3. Pour into a preheated, greased non-stick pan and cook thoroughly.
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Nutrition

1 serving (89 g)
Calories 140
Total Fat 4.5g
Total Carbohydrate 22g
Dietary Fiber 4g
Sugars 5g
Protein 5g
Sodium 130g
Saturated Fat 0.5g

Chef's Note

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