Fluffy Pumpkin Pancakes
Packed with cozy pumpkin pie flavors and so easy to make. Sweetened naturally with maple syrup, they’re light, moist, and irresistibly good.
Ingredients
Directions
- 1
In a large bowl, whisk almond milk, pumpkin puree, coconut oil, maple syrup, and vanilla until smooth.
- 2
Add flour, baking powder, pumpkin pie spice, cinnamon, and salt. Mix gently, some lumps in the batter is okay:
- 3
Heat a non-stick pan over medium heat and lightly grease with coconut oil. Pour about 1/3 cup batter onto the pan. Cook for 2 minutes or until bubbles form, then flip and cook for 2 more minutes until golden brown. Repeat with the rest of the batter.
Notes
Opt for canned pumpkin, as fresh pumpkin can have inconsistent moisture levels, which will affect the recipe. Avoid overmixing the batter—this can lead to heavy, rubbery pancakes. Be sure to generously grease your pan with avocado or coconut oil to prevent sticking, unless you’re using a high-quality non-stick pan.
