Autumn Pancakes for Two
Gluten-free option, nut-free, soy-free option
- 1 cup all-purpose flour (may be gluten-free)
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/2 cup pumpkin puree or cooked and mashed sweet potato flesh
- 1 cup non-dairy milk
- 2 tbsp maple syrup, plus more for serving
- Coconut oil or vegan butter, for cooking
- Pumpkin seeds, for topping
Mix all dry ingredients together in a small bowl. Whisk together the pumpkin, milk, and maple syrup in a separate bowl. Pour the dry ingredients into the bowl with the wet ingredients and mix until everything is evenly combined. Allow the batter to sit for a few minutes to thicken.
Heat a small amount of coconut oil in a skillet over medium heat. Pour the batter onto the skillet using 1/4 cup measuring cup (you should have about 8 pancakes total). Allow to cook for a few minutes, until bubbles form around the edges, then flip and cook for another minute or two until golden.
Serve with pure maple syrup, vegan butter, and any other toppings you love. Enjoy!