Pumpkin Pancakes with Whipped Cream

Prep Time: 15 Minutes     Cook Time: 15 Minutes     Yield: 4 Servings

Ingredients

• 1 Cup of Buttermilk Pancake Mix (I Used a 100% Whole Wheat Mix – Be Sure and Read the Ingredients on the Mix Before Purchasing – Don’t Buy Anything with Unnecessary Additives)
• 1 Cup of Buttermilk
• 1/2 Cup of Pumpkin Puree (Use Unseasoned Canned Pumpkin – The Only Ingredient Should be Pumpkin)
• 1 Large Egg, Room Temperature
• 1 Tablespoon Unsalted Butter, Melted
• 1/2 Teaspoon Pumpkin Pie Spice
• 1/4 Teaspoon Pure Vanilla Extract
• 1 Cup of Heavy Whipping Cream
• 1 Tablespoon Sugar (Or to Taste)
• 1/4 Teaspoon Vanilla

Notes: Make sure the whipping cream ingredients are cream only and nothing else. You’d be surprised how many other additives can be found in whipping cream.

Use your sugar preference. I am sensitive to sugar, so I use Rapadura sugar. The chat about Rapadura is that it is less processed. The minerals are not separated and then reincorporated like other sugars. It is considered a whole food that your body can process easier.

Preparation 

1. Whisk all the pancake ingredients together in one bowl until smooth, being careful not to over mix.
2. Add additional liquid if needed to achieve the desired consistency.
3. Cook over medium-low heat until bubbles appear and then flip only once, cooking until the pancake is golden brown on both sides.
4. Let the pancake cool for a couple of minute, then drop two or three spoonsful of whipped cream in the center.
5. Sprinkle with cinnamon and top with whipped cream. Whipped cream instructions are below.
6. Add all the whipped cream ingredients to a bowl and whip with a hand or stand mixer until the cream just begins to form stiff peaks.

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