Monday, February 8, 2016

Pumpkin Pancakes

You all know how we love pancakes, and how I love pumpkin, Recently, I joined the Meal Mentor Happy Herbivore meal plan. This week's special breakfast is Pumpkin Pancakes. I altered them a little because her batter was a little thick.

1/2 cup flour
1 1/2 tsp baking powder
dash cinnamon
dash nutmeg
dash allspice 
dash ground cloves
pinch salt
2 tbsp canned pumpkin
1/2+ cup almond milk (add 2-4 tbsp more to thin batter)
2 tsp raw sugar
maple syrup


  1. In a mixing bowl, whisk flour, baking powder, spices, and salt together until well combined.
  2. In a measuring cup or bowl, whisk canned pumpkin and milk together.
  3. Stir in sugar.
  4. Pour wet into dry, stirring to combine.
  5. Let batter rest 10 minutes.
  6. Meanwhile, heat a nonstick skillet over medium heat.
  7. Pour batter into skillet, 1/4 cup at a time. (Or about 1/3 of the batter.)
  8. Cook on one side until bubbles form, about 2 minutes, then flip and cook another 2-3 minutes.
  9. Repeat with remaining batter.

Makes 3 pancakes.
These can be frozen.

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