My 4 year old, Asher, is pancake OBSESSED.
If it was up to him, he’d eat pancakes for breakfast, lunch and dinner. Maple syrup on the side, please. (He likes to dip his pancake into the syrup ;)). My 1 year old follows everything his older brother does, so he now loves them too.
These pancakes are incredibly easy and are full of healthy ingredients that you or your kids can eat and not feel guilty about, check out the ingredients and their benefits below!
Ingredients + Health Benefits
- Einkorn flour-(You can sub for whole wheat. I prefer einkorn because it is an ancient grain that is higher in protein, lower in gluten, and richer in minerals than modern, processed wheat.)
- Eggs-rich in healthy fats, B vitamins and minerals. The darker the yolk, the richer the nutrients. Pasture raised eggs usually have a darker yolk color.
- Coconut oil-improves digestion by controlling yeast overgrowth in the gut.
- Pumpkin puree-its orange color makes pumpkin high in beta-carotenoids (like carrots), which is a powerful nutrient that the body converts into vitamin A. Pumpkin is also high in antioxidants to improve skin health and stop DNA damage. High in potassium-this greatly improves heart health and helps prevent high blood pressure.
- Coconut sugar-A low glycemic, healthy sugar alternative to cane sugar.
- Cinnamon-rich in antioxidants such as polyphenols. Cinnamon is also a natural preservative and great at balancing blood sugar levels.
- Cardamom-increase enzymes that fight cancer, has high antioxidants that lower blood pressure and inflammation, and fights bacteria (think cavitites).
To make:
In a large bowl, mix dry ingredients
In a medium bowl, mix wet ingredients
Pour wet ingredients into dry mixture
Heat skillet over medium heat, add 1-2 tbsp butter or oil of choice
Spoon pancake mix into pancake sizes, cook until lightly bubbly, then flip.
Cook until golden or lightly browned.
Serve on a plate with pure maple syrup and your favorite toppings. I love plain yogurt and extra cinnamon. 🙂
Easy Pumpkin Pancakes
Ingredients
1.5 cup einkorn flour
2 1/2 tsp baking powder
2 tbsp coconut sugar
large pinch of salt
1 tsp cinnamon
1/2 tsp cardamom
1/3 cup pumpkin puree
2 eggs
1 tsp vanilla extract
1 cup milk (I use raw whole milk, but you can sub your favorite!)
6 tbsp coconut oil, melted
pure maple syrup
Instructions
In a large bowl, mix dry ingredients
In a medium bowl, mix wet ingredients
Pour wet ingredients into dry mixture
Heat skillet over medium heat, add 1-2 tbsp butter or oil of choice
Spoon pancake mix into pancake sizes, cook until lightly bubbly, then flip.
Cook until golden or lightly browned.
Serve on plate with pure maple syrup and favorite toppings. I love plain yogurt and extra cinnamon.
