03 Jun Pumpkin Pancakes
Pumpkin is not only for fall, I love to enjoy it all throughout the year and sometimes for breakfast. These pumpkin pancakes have some sugar and spice to it which makes from a nice morning treat. Enjoy!
- 3/4 cup unsweetened coconut milk
- 1/2 cup pumpkin puree
- 1 tbsp vegan butter Earth Balance, melted
- 1/2 tsp pure vanilla extract
- 3 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/4 tsp all spice
- 1/4 tsp cinnamon
- 1 cup whole-wheat flour
Combine milk with melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
Add flour, baking soda, baking powder, salt and spices into wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of coconut milk. Let batter rest for 5 minutes.
Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle.
Flip when bubbles appear in the middle and the edges turn slightly dry.
Serve hot and enjoy!