Pumpkin Spice Pancakes adapted from An Edible Mosaic’s Paleo Pumpkin Spice Pancakes
1/4 cup pumpkin puree
2 tablespoons almond milk
1 teaspoon pure vanilla extract
2 tablespoon organic cane sugar
3 tablespoons organic brown sugar
1/4 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 pinch ginger
1 pinch ground cloves
1 teaspoon nutmeg
3 tablespoons almond meal
2 tablespoons all purpose flour blend
1/8 teaspoon baking powder
1 pinch of sea salt
1/4 cup enjoy life chocolate chips (optional)
1/4 cup finely chopped walnuts (optional)
Olive oil spray and earth balance to grease the skillet
- In a small bowl combine almond meal, flour, coconut flakes, baking powder, and sea salt. Set aside.
- Whisk together the egg, pumpkin puree, milk, vanilla, cane sugar and brown sugar. Add pumpkin spices. Fold in dry ingredients, walnuts, and chocolate chips.
- Coat griddle or cast iron skillet with spray and earth balance and add batter 2-3 tablespoons or batter at a time.
- Cook until golden on one side then flip until golden on the second side. About 2-3 minutes per side. Serve warm with maple or pancake syrup.