Pumpkin Pancake Loaf
A delicious easy alternative to traditional pancakes, this pumpkin pancake loaf yields fluffy pancakes every time, with half the work.
  • 1½ cups whole wheat flour
  • 1½ tsp baking powder
  • 1 egg
  • ⅓ cup pumpkin puree
  • 1 tsp olive oil
  • 1 cup almond milk
  • ½ tbsp pumpkin spice
  • Optional mixins: chocolate chips, walnuts, pumpkin & sunflower seeds plus extra for garnishing
  • Maple syrup for topping
  1. Preheat oven to 350F
  2. In a large bowl, combine flour, baking powder and pumpkin spice and whisk until well blended.
  3. In another bowl, combine egg, pumpkin, oil and milk and mix well.
  4. Add the wet ingredients into the dry ingredients, stirring gently.
  5. Fold in half of the chocolate chips and other mix ins.
  6. Pour the mixture into a loaf tin and top with remaining chocolate chips and seeds.
  7. Bake for 30-40 minutes or until a knife inserted into the centre comes out clean.
Be sure to check that the inside is fully cooked before serving. Depending on your oven it may need to bake for about 5 minutes more.
Recipe by Diary of an ExSloth at http://www.exsloth.com/pumpkin-pancake-loaf/