Pumpkin Pie Pancakes

It’s official. I have eaten so many pumpkin pie pancakes that I am sick of them. I wasn’t sure it was possible but there comes a time, after about the 136th pancake, that the thought of eating pillowy fall-themed morsels becomes merely tolerable instead of the exciting prospect it usually is. The only reason I was able to eat 136 of these babies in the first place is because this recipe is that good. Try it and I’m sure you will agree! In fact,  I’m sure I will be hankering for some more of these bad boys in a couple days, after I no longer have the aroma of pumpkin spice emanating from my pores.

Vegan Pumpkin Pie Pancakes

yields one serving of 2-3 pancakes

• 1/2 cup flour (I have used both regular All-Purpose flour and Bob’s Red Mill Gluten Free AP flour and either works fine)
• 2 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 cup pumpkin puree
• 1/2 cup almond or soy milk
• 1 Tbsp maple syrup

In a medium bowl mix dry ingredients together. In a seperate bowl  stir the pumpkin, milk and maple syrup together until smooth. Add the wet ingredients to the dry and stir together until fully combined. Use 1/4 cup measure to put batter onto a skillet coated with canola oil. Cook one pancake at a time on medium-low heat until batter begins to bubble at the edges and then flip with a spatula. Cook the other side of the pancake until it is no longer raw in the middle (1-2 minutes) and repeat until all the batter is used up. Serve with maple syrup, almond butter or whatever you choose!