Pumpkin Pancakes & Waffles
As soon as fall begins, I immediately crave something pumpkin. I have always been a fan of pumpkin muffins or donuts from bakeries, but as I became more interested in baking a couple years ago, I have loved making my own pumpkin creations! These pancakes are delicious and can be saved as snacks for a few days in the fridge. The batter can also be used for waffles if desired – just add a little more flour to make the batter thicker!
Recipe
Ingredients:
Dry:
1 C whole wheat flour
1 t pumpkin pie spice
1 t baking powder
Wet:
1/2 C pumpkin puree
¾ C unsweetened almond milk or milk of choice
1 egg
1 t vanilla
2 T maple syrup
2 T coconut oil, melted
Directions:
Combine all dry ingredients in one bowl and all wet ingredients in another bowl. When both are mixed, add the wet into the dry and whisk until smooth.
Heat a griddle pan over low heat. Grease with a little oil if needed. Once the pan is hot, pour about ¼ C of the batter onto the pan. Depending on your pan, you should be able to fit 3-4 at a time. Let cook for a couple minutes until there are small bubbles on the top. Flip the pancake with a spatula and let cook another couple minutes until golden. Move cooked pancakes to a plate and continue with the rest of the batter.
Serve pancakes warm with toppings of choice! I personally love adding bananas, almond butter, nuts, coconut, or maple syrup!
