During a Trader Joe's trip sometime in November, I bought a few cans of organic pumpkin puree in anticipation of the holiday season. My baking time was limited, so I still had three cans up until a week ago when I made these pumpkin pancakes for me and Dan.
I have to share them with you because they were delicious! They were the perfect balance of pumpkin and spice. I think I'm going to have to make them again this week, since I still have two cans left. Plus it's just really gratifying to make anything that I "pin" on Pinterest!
Pumpkin Spice Pancakes
Adapted from: Annie's Eats, originally from good 'ol Martha Stewart
1 1/4 cups organic, whole wheat flour
2 Tbsp. agave nectar (or 2 Tbsp. brown sugar)
2 tsp. baking powder
1/4 tsp. Himalayan salt
4/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup unsweetened almond milk
1/2 cup organic pumpkin puree
1 large organic egg
2 Tbsp. organic butter
In a medium mixing bowl, combine the flour, agave, baking powder, salt, and spices. Stir with a fork to combine. Mix together the milk, pumpkin puree, egg, and butter. Add the wet ingredients to the dry ingredients and whisk together until combined.
Preheat the oven to 200 degrees. Heat a greased skillet or griddle over medium heat. When hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown. Serve with cinnamon sugar, maple syrup, and/or whipped cream. (Or, be boring and just serve with agave nectar like me.)
Happy Christmas Eve! I hope you are all stress free and ready for a fun day tomorrow filled with family, love, and food!