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Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes

When it comes to pumpkin and fall, I’m not basic (if you know what I mean). I don’t run to Starbucks to get a pumpkin spice latte, I don’t obsess over pumpkin pie, and I don’t put pumpkin spice in everything. However, for some reason I was craving pumpkin the other day, specifically with granola — odd. I found a recipe that was delicious but recipes almost never call for a whole can of pumpkin, so here I am sitting with some leftover pumpkin puree, too cheap to throw it out, and too ‘not into it’ to try to make something fancy.

Pumpkin Pancakes

I put it in the fridge and thought “I’ll think of something later” and went to bed. The next morning, I decided I wanted to make pancakes but wasn’t sure what kind. When I opened the fridge, there was the pumpkin staring right at me. So I resigned to the pumpkin gods and made these pancakes.

They came out WAYYYYY better than I expected. Fluffy, moist, pumpkin-y, and crispy around the edges, just the way I like it! I think that my favorite part though was the syrup. I took regular maple syrup, added more pumpkin puree to that as well as pumpkin spice and popped it in the microwave. You get that extra punch of pumpkin in a sweet orange syrup that is oh so divine especially topped with pecans.

Pumpkin Pancakes

Pumpkin Pancakes

Makes 6-8 pancakes

Ingredients:

1 cup flour
2 tablespoons brown sugar
3/4 tablespoon baking powder
pinch of salt
1/2 c + 2 tablespoons almond milk
1/4 teaspoon vanilla
3 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
coconut oil for cooking
pecans for topping (optional)

Pumpkin Maple Syrup:
1/2 cup maple syrup
2 tablespoons pumpkin puree
sprinkle of cinnamon and pumpkin pie spice

 

  1. Combine ingredients for pumpkin maple syrup in a small bowl. Microwave for 30 seconds and set aside.
  2. In a small bowl, combine flour, brown sugar, baking powder, and salt. Set aside
  3. In a medium bowl, combine almond milk, vanilla, pumpkin puree, and spices. Whisk to combine.
  4. Add dry ingredients into the wet ingredients and whisk well. (Add more almond milk if you desire a thinner pancake)
  5. Heat coconut oil in a large pan and cook pancakes until they begin to bubble on one side, then flip.
  6. Serve with pumpkin maple syrup!

 

Pumpkin Pancakes

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