Pumpkin Spice Pancakes

By Vegiegail

Ingredients

• 1 1/2 cups all-purpose flour or gluten-free flour blend
• 3 Tbsp natural cane sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 3/4 cup pumpkin purée
• 1/2 very ripe banana, mashed
• 1 cup So Delicious® Dairy Free Pumpkin Spice Coconut Milk
• 1/2 tsp vanilla extract
• 1 Tbsp vegetable oil
• Vegetable oil or coconut oil for pan
• Optional: 1/2 cup chopped walnuts or pecans

Preparation

Step 1

Whisk dry ingredients together in a medium bowl and set aside. In a separate bowl, whisk together wet ingredients.

Add the wet ingredients to the dry ingredients until just combined. If using nuts, fold them into the batter. Let sit a couple of minutes while your skillet is heating up.

Lightly oil a large skillet with vegetable or coconut oil and preheat over medium heat. Pour batter in ¼-cup measurements into the pan. Cook 2-3 minutes or until edges are firm. Flip and cook other side 1-2 minutes until golden brown. Serve with pure maple syrup.