As soon as fall rolls around, I start to crave comfort food and fall flavors. I just can't ever get enough pumpkin. It's one of my favorite things. I think I love pumpkin almost as much as I love pancakes. So it was only a matter of time before I turned my perfected Ultimate Vegan Pancakes recipe into the Perfect Pumpkin Pancakes.
Here are the ingredients:
1 1/4 cup Flour (I use all purpose, but pick your favorite)
2 Tbsp Swerve Sweetener (or sugar)
1/4 tsp Salt
2 tsp Baking Powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 teaspoon ground cloves
1 1/2 cup Almond Milk (you can even use water here, but it's less fluffy)
1 Tbsp Olive Oil
1/3 cup Pure Pumpkin Puree
1 tsp Vanilla Extract
Coconut Oil (for the pan or griddle)
Next, whisk together the almond milk, oil, pumpkin, and vanilla quickly until well blended. Then pour the wet mixture into the dry and whisk again until combined, but don't over mix. Sometimes I need to add just a splash more liquid if the batter seems too thick, so adjust as needed.
On a preheated griddle (about 400 degrees) add some coconut oil. Pour the batter into desired sized rounds and let cook until bubbles form on the surface. These are a denser pancakes, so they take longer to cook than my traditional recipe. When the edges turn yellow and a bit dry, flip and cook until golden brown. I found that I need to add more coconut oil throughout the cooking process in order to keep the pancakes from sticking.
Top with some maple syrup or a dollop of whipped cream just like you would a slice of pumpkin pie.