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Pumpkin Pancakes

Name: Pumpkin Pancakes
Prep time: 300 s
Cook time: 300 s
Total time: 720 s
Yield: 4
Cuisine: Global
Ingredients: 1 1/2 cup Wheat flour white all-purpose unenriched; 2 teaspoons Leavening agents baking powder double-acting straight phosphate; 1 teaspoon Spices cinnamon ground; 1/2 teaspoon Leavening agents baking soda; 1/2 teaspoon Spices ginger ground; 1/4 teaspoon Spices nutmeg ground; 1/4 teaspoon Salt table; 1 1/4 cup Beverages almond milk unsweetened shelf stable; 1/2 cup Pumpkin canned with salt; 80 grams Sugars brown; large egg 1; melted coconut oil or butter 2 tablespoons; melted coconut oil or butter 2 tablespoons; vanilla extract 1½ teaspoons

12'

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Not included in this recipe

Peanuts

Fish

Crustaceans

Breakfast

Global

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Wheat flour, white, all-purpose, unenriched

1 1/2 cup Wheat flour, white, all-purpose, unenriched

Leavening agents, baking powder, double-acting, straight phosphate

2 teaspoons Leavening agents, baking powder, double-acting, straight phosphate

Spices, cinnamon, ground

1 teaspoon Spices, cinnamon, ground

Leavening agents, baking soda

1/2 teaspoon Leavening agents, baking soda

Spices, ginger, ground

1/2 teaspoon Spices, ginger, ground

Spices, nutmeg, ground

1/4 teaspoon Spices, nutmeg, ground

Salt, table

1/4 teaspoon Salt, table

Beverages, almond milk, unsweetened, shelf stable

1 1/4 cup Beverages, almond milk, unsweetened, shelf stable

Pumpkin, canned, with salt

1/2 cup Pumpkin, canned, with salt

Sugars, brown

80 grams Sugars, brown

Egg, whole, raw, fresh

large egg 1

Oil, coconut

melted coconut oil or butter 2 tablespoons

Butter, salted

melted coconut oil or butter 2 tablespoons

Vanilla extract

vanilla extract 1½ teaspoons

Pumpkin Pancakes

Nutri value

Go to instructions

Instructions

3 Steps

12'

Total

Preparation

Cooking

Waiting

Step by step

1 of 3

Step 1

In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
In a medium bowl, whisk together the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are ok.

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2 of 3

Step 2

Heat a nonstick skillet over medium-low heat. Brush the skillet with oil and use a ⅓-cup measuring cup to pour the batter into the pan. Cook for 2 to 3 minutes on the first side, or until bubbles form and the pancakes are golden brown underneath. Flip and cook for another 2 to 3 minutes, or until puffed and golden brown.

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