Pumpkin Pancakes

Ingredients

Time: 20 minutes Yield: 8 large pancakes or 12 small

Pumpkin Pancakes

• 1 1/2 cup flour

• 1 Tbs baking powder

• 2 1/2 tsp pumpkin spice

• 1/4 tsp ground ginger

• 1/2 tsp ground cinnamon

• 2 Tbs sugar

• 2 Tbs olive oil

• 3/4 cup puree pumpkin

• 1 cup non-dairy milk
  

Directions

1. In a small bowl, whisk together the flour, baking powder, spices, and sugar.

2. In a separate, larger bowl, combine the remaining ingredients and whisk.

3. Gradually mix in the flour mixture to the wet ingredients, making sure the batter is free of lumps but not over-mixed.

4. Then, heat a skillet on medium. Melt a touch of vegan butter and wipe any excess from the skillet with a paper towel. Wait until the skillet is good and evenly hot before spooning the batter onto the skillet.

5. Using a large spoon or ladle, scoop a small palm size amount of batter onto the skillet.

6. Allow the pancakes to cook for 2-3 minutes, the cake should be bubbling evenly. Flip the pancake and cook for another 1-2 minutes or until the bottom is golden.

7. Continue the process until all the batter is cooked. Be sure to wipe the skillet and add a bit more butter in between cakes. Spray oil also works. This can yield 6-8 pancakes depending on how big you make them.

8. Serve with desired toppings and enjoy!