Pumpkin Pie Pancakes
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Pumpkin Pie Pancakes
A new twist on regular pancakes, using the delicious flavors of pumpkin. Use whole wheat pastry flour as a healthy alternative.
Times
- Prep Time : 10 min
- Cook Time : 10 min
- Ready Time : 20 min
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
Directions
Preparation
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.
Source: www.one.onefrugalfoodie.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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