Pumpkin Pancakes

Monday, June 20, 2016


1 cup flour
1 cup almond milk
1/2 cup organic pumpkin purée (not pumpkin filling)
1/4 cup brown sugar
2 tablespoons maple syrup
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg 
1/4 teaspoon vanilla
1 egg

In a large bowl, add all ingredients. Mix until well combined. Grease griddle with butter over medium heat. Pour about 1/4 cup pancake batter per pancake. When bubbles start to form on surface, flip.