I know it’s not officially Autumn yet, and it’s still miserably hot outside, but I’m longing for fall, dangit!! These pancakes hit the spot, and made me look even more forward to my favorite holiday – Thanksgiving! I’ve seen several recipes for pumpkin pancakes out there but the difference between them and mine is the amount of spices; I tend to be heavy-handed in this recipe. The stronger the flavors of cinnamon, allspice, cloves, nutmeg, etc., the better! I’m tempted to crank up the AC, put on a sweater, and eat these by the fire. Make these! They’re easy and delish! Let me know how you like ’em!
Ingredients
- 1 1/2 cups spelt or whole wheat pastry flour See Notes
- 1 TBS baking powder
- 1/2 tsp sea salt
- 1 tsp pumpin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1 cup non-dairy milk
- 1/2 cup water
- 1/2 cup pumpkin puree
- 1 tsp vanilla
Servings: Approx. 12 pancakes
Units:
Instructions
- Combine dry ingredients in medium sized bowl.
- In small bowl whisk together non-dairy milk, water, pumpkin and vanilla and stir until well combined. Add to dry ingredients. Let sit a few minutes.
- Using a griddle set to 300-325, or a nonstick pan over medium heat, pour 1/3 cup batter for each pancake. Add a small amount of water if batter becomes too thick. Cook until bubbles form on top. Flip pancakes and cook for another 1.5-2 minutes.
Recipe Notes
An equal blend of oat flour and gluten free blend flour (I like Trader Joe's) works just as well for gluten-free pancakes.
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