Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups flour (I used spelt)
  • 3 tablespoons organic cane sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon pumpkin pie spice or cinnamon
  • pinch of salt
  • 1/2 heaping cup 100% pumpkin puree
  • 1 1/4 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 – 2 tablespoon coconut oil, for griddle
  • pure maple syrup, to serve

Instruction

  • Preheat griddle to manufacturers instructions, usually about 350 degrees for pancakes. Alternately, if using a stove-top griddle/skillet, heat over medium heat. Preheat oven to 200 degrees (for keeping pancakes warm), place cookie sheet on middle rack while oven is warming.
  • In a medium size mixing bowl, add the flour, sugar, baking powder, and spice, mix well. Add in the pumpkin puree, vanilla, and non-dairy milk, mix well.
  • Add enough oil to coat the griddle/skillet. Using a 1/4 measuring cup, scoop batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly and start to look leathery, flip and cook another 3 minutes. Add oil to the griddle/skillet, and repeat until batter is gone.
  • Place finished pancakes on the warm cookie sheet, place in the oven to keep warm while cooking the remaining pancakes.
  • with pure maple syrup. Adding 2 tablespoons of chopped pecans over top will add protein and texture.
  • leftovers in the refrigerator for up to 5 days, or keep in the freezer for up to 2 months. Reheat in the microwave or toaster oven.
  • Makes about 6 – 8 pancakes, serving 3 – 4.