Pumpkin Pancakes Ingredients:
1 cup unsweetened almond or oat milk
½ cup pumpkin puree
4 tablespoon maple syrup
2 teaspoon baking powder
1 teaspoon apple cider vinegar
1 teaspoon cinnamon or pumpkin pie spices
optional vanilla
1 cup regular or gluten free all purpose flour
Instructions:
In a medium bowl, mix the oat or almond milk, pumpkin, maple syrup, baking powder, apple cider vinegar, and cinnamon. Option to add vanilla, nutmeg, cloves, and ginger. Mix until combined and then mix in the flour until the batter is smooth.
Bring a large skillet sprayed with olive oil spray to low heat. Once the pan is warm, spoon in about 3 tablespoon of batter per pancake. Cook until bubbles form on the top of the pancakes and then flip. Each pancake should be golden on each side. You should have about 16 pancakes.
Serve warm with vegan whipped topping, cinnamon, and maple syrup!
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