What better way to kick off Thanksgiving week with pumpkin pancakes? I’m still in pumpkin mode (even though I prematurely decorated for Christmas because why not), so I see a few more weekends with this breakfast in my near future.
I get major pancake cravings, but only treat myself to them every once in a while when we go out for breakfast because they can be super sugary and then I’m down for the count. Making them at home means 1. I get to stay in my PJs and 2. I can pick the ingredients! This healthier take on pancakes uses whole wheat flour and Mooala vanilla bean almond milk. If you’re over pumpkin season, you can adjust this batter recipe for whatever ingredients you like. Bananas, chocolate chips…you really can’t go wrong. Recipe adapted from Cookie + Kate. Mine turned out a liiiiitle bit crispier than hers (multitasking + pancaking).