Pumpkin pancakes

If using canned pumpkin, use 7.5oz and top off with extra milk. I used almond milk but any milk can be used. If the pancakes are thick, flip twice to ensure doneness. Yield: 12 ish pancakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. (Crumble brown sugar up with a small amount of flour to prevent sugar pockets in the pancakes, or sift)

Step 2

Whisk pumpkin and egg, then add milk, oil, and vinegar together in a large bowl until well combined.

Step 3

Add to pumpkin mixture to dry mix: whisk just until combined. (If you whisk a small amount of dry completely with the wet mix then the remaining until just combined, you’ll get a better consistency)

Step 4

Spray a griddle or frying pan with cooking spray; heat over medium heat. Pour 1/4cup batter for each pancake onto the hot griddle, if needed flatten batter slightly with a spoon.

Step 5

Cook until small bubbles appear, about 2 minutes. Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.

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