Pumpkin Pancakes
Ingredients
- 1 1/2 cups almond milk
- 1 cup pumpkin purée
- 2 tbsp. vegan margarine, melted (optional)
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- 3 tbsp. date sugar
- 2 cups whole-wheat flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 1/4 tsp. pumpkin pie spice
- Combine the almond milk
- pumpkin purée
- vegan margarine
- maple syrup and vanilla extract in a large bowl and set aside. In a separate bowl
- combine the date sugar
- flour
- baking powder
- salt
Preparation
Combine the almond milk, pumpkin purée, vegan margarine, maple syrup and vanilla extract in a large bowl and set aside
In a separate bowl, combine the date sugar, flour, baking powder, salt, and pumpkin pie spice
Combine the wet and dry ingredients, then let sit for 5 to 10 minutes
Spray a skillet with cooking spray and heat over medium heat
Pour about 1/4 cup of the batter into the skillet
When the batter starts to bubble, flip and cook for an additional 2 to 3 minutes
Repeat with the remaining batter
Feel free to serve however you like it the most, maybe with some walnuts