Ingredients

The following ingredients have 4 Servings
  • 1/4 cup coconut oil (52 g)
  • 1 cup pumpkin puree (226 g)
  • 2 eggs
  • 1/2 cup maple syrup (156 g)
  • 2 cups milk (490 g; non dairy milk works fine)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour (250 g; fluffed, spooned & levelled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg

Instruction

  • Mix Wet Ingredients - Melt the coconut oil in a microwave-safe bowl. Stir in the pumpkin puree, eggs, and maple syrup until smooth. If coconut oil begins to solidify, pop it back into the microwave for a few 20-second increments. Stir in the milk and vanilla. Set aside.
  • Mix Dry Ingredients - In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg until completely combined.
  • Combine - Add the dry ingredients in with the wet and stir until the batter is smooth and no pockets of flour remain.
  • Cook - Using a ¼ cup measuring cup, spoon the batter into the pan. Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake. Flip and cook for another 1 minute on the other side, or until cooked through. Serve with berries and yogurt or pecans and maple syrup!