Pumpkin Pancakes

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Fall is here & that means pumpkin EVERYTHING. MUUAHHH HAHAHA. No seriously – It does.  Why not pumpkin pancakes??

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Mix together your dry ingredients.

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and your wet ingredients in a separate bowl.

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PUMPKIN!  Mix your pumpkin in!!! 🙂 Fold your wet ingredients into your dry ingredients.

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and start making your pumpkin pancakes!!

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They smelled of spice & goodness.

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and were even tastier than I could have imagined – not too sweet which is exactly how I like them!

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The recipe I used was from Food.com and you can find it here.  I modified by using vegan butter & almond milk.  Why?  Well, because that’s what I had in my fridge at the time. 🙂

  • 1 1cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1teaspoon cinnamon
  • 1teaspoon nutmeg
  • 1teaspoon salt
  • 1 cup almond milk
  • 6 tablespoons canned pumpkin puree
  • 2 tablespoons melted butter (I used vegan butter)
  • 1 egg

DIRECTIONS

  1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Use a non stick skillet and heat over medium heat: pour in ¼ cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
  6. Makes about six 6-inch pancakes.

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