It’s November it’s brunch time and we want pancakes! Pumpkin pancakes that is...
Makes 4 4-inch pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
1 tablespoon almond milk
2 teaspoons pumpkin puree
1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves)
Coconut oil spray
Maple Syrup, for serving
In a medium bowl, whisk together the egg, almond milk and pumpkin puree. Whisk in the pancake mix and pumpkin pie spice.
Heat a saute pan over medium heat. Spray with coconut oil and add batter to the pan in 2 tablespoon spoonfuls. Cook for 1 ½ - 2 minutes until golden brown on the bottom. Flip and finish cooking another 1 ½ - 2 minutes. Remove from pan to plate and repeat with the remaining batter.
Serve in a stack with maple syrup.