Pumpkin Pancakes

Name: Pumpkin Pancakes
Ingredients: 1.5 cups all-purpose flour (spooned and leveled); 2 teaspoons baking powder; 1 teaspoon cinnamon; 0.5 teaspoon baking soda; 0.5 teaspoon ground ginger; 0.25 teaspoon nutmeg; 0.25 teaspoon sea salt (heaping); 1.25 cups unsweetened almond milk (at room temperature); 0.5 cup canned pumpkin puree; 0.25 cup brown sugar; 1 large egg; 2 tablespoons melted coconut oil or butter; 1.5 teaspoons vanilla extract

Weekend brunch inspo: a tall stack of fluffy pumpkin pancakes.

Ingredients

Directions

1
Whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
2
Whisk together the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla.
3
Add the wet ingredients to the dry ingredients and stir until just combined.
4
Heat a nonstick skillet over medium-low heat.
5
Brush the skillet with oil and use a ⅓-cup measuring cup to pour the batter into the pan.
6
Cook for 2 to 3 minutes on the first side, or until bubbles form and the pancakes are golden brown underneath.
7
Flip and cook for another 2 to 3 minutes, or until puffed and golden brown.
8
Turn the heat to low as needed so that the middles cook through without burning the outsides.
9
Serve with maple syrup and pecans, if desired.

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