Why wait for the holidays to enjoy pumpkin pie! Serve them as breakfast.
Serves 6
2 cups (400 g) all-purpose or gluten-free flour
1/4 cup (50 g) organic sugar
2 tsp. (10 g) baking powder
1 tsp. (5 g) baking soda
1/2 tsp. (2,5 g) each ground: allspice, sea salt, and cinnamon
pinch or two of ground ginger
1 1/2 cups (7,5 ml) organic (dairy-free) milk
1 cup (200 g) canned organic pumpkin purée
1 organic egg, beaten
2 Tbs. (30 ml) (dairy-fee) melted butter
1 Tbs. (15 ml) organic apple cider vinegar
for toppings: butter, maple syrup, chopped nuts, yogurt, jams, cut bananas, berries, etc.
1. Whisk flour, sugar, baking powder, baking soda, and spices.
2. In another bowl, whisk milk, pumpkin purée, egg, butter and apple cider vinegar.
3. Pour the wet mixture into the dry and stir until just combined.
4. Preheat a griddle to medium-high head.
5. Grease with butter or cooking spray.
6. Scoop spoonful of batter onto the griddle and cook until tops of pancakes begin to bubble and underside is golden brown, about 3-5 minutes.
7. Flip and cook about 3 minutes.
8. Serve immediately with any topping you enjoy.
9. Refrigerated any leftover batter. (Like, there will be any leftovers😉)
