Name: Pumpkin Pancakes
Prep time: PTM
Cook time: PTM
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

Pumpkin Pancakes

These pancakes are dense and moist, which is how I prefer my pancakes to be. Airy pancakes leave me feeling like…well, like I ate air.

CourseBreakfast

Ingredients

1 1/2cups spelt or whole wheat pastry flourSee Notes
1TBS baking powder
1/2tsp sea salt
1tsp pumpin pie spice
1/2tsp cinnamon
1/4tsp nutmeg
1/4tsp allspice
1/8tsp cloves
1cup non-dairy milk
1/2cup water
1/2 cup pumpkin puree
1tsp vanilla

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.