¾ c pureed or canned pumpkin
2 T canola oil
¾ c almond or any non dairy milk
½ c water
2 t apple cider vinegar
2 T pure maple syrup
1 t vanilla extract
1 c all-purpose flour
2 t baking powder
½ t salt
1 t ground cinnamon
1 t ground ginger
¼ t ground nutmeg
Pinch ground cloves (optional)
Walnuts (optional)
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In a large mixing bowl, whisk together pumpkin, oil, milk, water,
vinegar, maple syrup and vanilla. Ad the flour, baking powder, salt,
and spices. Mix until there are very few clumps left. Be careful not to
overmix.
Preheat large skillet for 3 minutes. Spray pan with light coat of non
stick spray. Pour pancakes in ½ cup measurements, one at a time,
and cook until the top looks somewhat dry (about 3 min.). Flip over
and cook for another minute.
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