Pumpkin Pancakes

Breakfast is always great for dinner, at least at our house it is. We started our day with Vegan Brunch at Inn Season and ended the day with Vegan Pancakes at home, can't beat that!!!

Pumpkin Pancakes (Vegan Brunch Cookbook- Isa Chandra Moskowitz)

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.