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Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Servings

3 Servings

Ingredients

  • 1 1/4 Cups All-Purpose or Whole-Wheat Pastry Flour*
  • 2 teaspoons Baking powder
  • 1 1/2 Teaspoons Pumpkin Pie Spice or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 Tablespoons Brown Sugar firmly packed
  • Generous 1/3 Cup to 1/2 Cup Pumpkin Puree**
  • 2 Tablespoons Oil I used grapeseed
  • 1 Large egg
  • 1 Cup Vanilla Milk Alternative almond, rice, soy, your choice or 1 Cup Plain Milk Alternative plus 1/2 Teaspoon Vanilla Extract

Instructions

  • 1 Into a medium sized bowl, sift together the flour, baking powder, spices, and salt. In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.2 Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.3 Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take.4 The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.5 Serve topped with leftover cranberry sauce (as I did), pumpkin butter (as they did at We are not Martha), or the traditional maple syrup.
  • Recipe by Alisa Fleming, author of the Go Dairy Free: The Guide and Cookbook, founder ofwww.GoDairyFree.org, and Senior Editor for Allergic Living magazine.