T’is the season for pumpkin (and pumpkin flavored everything). I love the comforting aspect of pumpkin. It makes me feel all warm and bubbly as I enjoy the fall and winter months. I combined two recipes and ended up with one amazing batch of pumpkin spice pancakes.
I hope you enjoy them as much as I did!
What You Need:
1 & 1/2 c. all-purpose flour
1 Tbs. baking powder
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
1 c. coconut milk (or another nondairy milk)
1/2 cup organic 100% pure pumpkin purée (make sure it’s not pumpkin pie mix)
3 Tbs. maple syrup,(grade A, NO AUNT JEMIMA OR MRS. BUTTERSWORTH) plus extra for serving
How You Make It:
1. In a large mixing bowl, mix the flour, baking powder, cinnamon, nutmeg and ginger. Add the milk, pumpkin puree, maple syrup and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.
2. In a frying pan, drizzle a little coconut oil. Over medium heat, add batter (I like to use measuring cups- 1/2 cup) and flip when slightly bubbled on one side (about 1-2 minutes depending on your stove) and golden brown underneath. Cook other side until golden brown as well.
3. Serve with maple syrup, a little bit of cinnamon and vegan butter. Enjoy!
I hope you make these! I’d love to hear about your pumpkin endeavors. Just send me a message in my ask box!
Peace, love and pumpkin spice,