flippin’ yummy pumpkin pancakes
Pancakes are a beloved food in our home. My days of Bisquick are long gone! It is one of the foods I am always striving to create new and delicious ways of making, but always keeping it healthy. If you are a fan of pancakes or waffles, stay tuned for more! Here is my celebration of autumn!
1/4 teaspoon of sea salt
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2-1/2 teaspoon of baking powder
3 tablespoons of coconut sugar
1-1/2 cups of almond milk
1 teaspoon of vanilla
1/2 cup of organic pumpkin puree
crushed raw pecans (optional)
Stir together the flour, salt, cinnamon, nutmeg, baking powder, sugar. Then stir using a whisk the milk, vanilla and pumpkin. Oil up your saucepan with cold pressed canola oil or sunflower oil. Heat it up over medium heat. Get pouring nice small to medium sized circles of batter. Once you see those bubbles showing on top … flip them baby! When your pancakes are lovely light brown on each side turn them over to the plate and serve. I personally sprinkle raw pecans over them after the maple syrup is poured. Nothing like an extra kick of protein.
Makes approximately 12. Enjoy!