Pumpkin Pancakes
Ingredients
The batter
-
1½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
cinnamon
-
½
teaspoon
baking soda
-
½
teaspoon
ground ginger
-
¼
teaspoon
nutmeg
-
Heaping ¼
teaspoon
sea salt
-
1¼
cups
unsweetened almond milk
-
½
cup
canned pumpkin puree
-
¼
cup
brown sugar
-
1
large
egg
-
2
tablespoons
melted coconut oil or butter
-
1½
teaspoons
vanilla extract
For serving
-
Maple syrup
for serving
-
Chopped toasted pecans
optional, for serving
Instructions
- Whisk together the dry ingredients in one bowl.
- In another bowl, whisk together the wet ingredients.
- Combine the wet and dry ingredients, mixing until just combined.
- Heat a nonstick skillet over medium-low heat and brush with oil.
- Pour ⅓ cup of batter for each pancake into the skillet.
- Cook until bubbles form and the pancakes are golden brown, then flip.
- Cook until puffed and golden brown on both sides.
- Serve with maple syrup and optional pecans.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
250
Total fat
9g
Total carbohydrates
38g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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