"You had me at pumpkin spice."
I think what I love so much about these pancakes, is that you're not hit over the head with pumpkin spice flavour. It's there, but it's not in your face, you know? The pancakes are light and chewy and the spices and pumpkin warm you up.
I really like this combo of pumpkin and breakfast, so I hope you will too! Happy eating!
Ingredients:
1 1/2 cups (200g) - All purpose flour
1/2 cup (95g) - Brown sugar
3 tsp - Baking powder
1 tsp - Cinnamon
1/4 tsp - Ground nutmeg
1/4 tsp - Ground ginger
1 tsp - Salt
1 cup (220g) - Pumpkin puree
1 cup (240g) - Almond milk
1 tsp - Vanilla extract
2 eggs
Directions:
In a bowl, combine your dry ingredients: flour, sugar, baking powder, salt and spices. Mix together.
In a separate bowl, combine the pumpkin puree, milk, extract and two eggs. Whisk together until you have a pale orange mixture.
Add the wet ingredients to the dry ingredients and mix until you have a smooth consistency.
Heat a lightly greased frying pan on a medium heat.
Pour the batter into the pan and wait a few minutes until small bubbles begin to form on the surface. Flip the pancake and give it another 1-2 minutes.
Serve with your favourite toppings!
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