Pumpkin Pie Pancakes
Sugar and spice make everything nice! Enjoy the warm, sweet spices of pumpkin pie fill your kitchen when you make these pumpkin pie pancakes. Vanilla, cinnamon, nutmeg, ginger, allspice and brown sugar mingle for a heavenly scent.
Equipment
- Blender
Ingredients
- 1 cup pumpkin steamed and mashed or store bought pumpkin puree
- 1/2 cup whole milk
- 1 large egg
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of ginger powder
- Pinch of allspice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup whole wheat flour
Instructions
- In a blender, add pumpkin puree and milk. Blend to combine.
- Add remaining ingredients in the blender and pulse just enough to combine.
- Let the batter rest for 10 minutes before cooking.
- Cook on low heat on a non-stick pan or griddle. Brush pan lightly with olive oil and let the olive oil warm up before pouring in the batter.
- When the edges look dry and bubbles appear, turn the pancakes over. Cook for 1 to 2 minutes until lightly browned.
- Serve with maple syrup, agave syrup or honey if desired.