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!
Pumpkin Pancakes
Ingredients
- 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
Instructions
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Combine milk with melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
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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.
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Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle.
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Flip when bubbles appear in the middle and the edges turn slightly dry.
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Serve hot and enjoy!
Allan Gould
Posted at 14:13h, 01 JulyPumpkin pancakes are our comfort food. So delicious