Pumpkin Pancakes

By á-159368

from a magazine

Ingredients

• 1 1/4 cups canned pumpkin
• 2 cups chickpea flour
• 2 eggs
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1 tbsp. brown sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup whole milk
• 1 tsp. coconut oil
• 4 tbsp. organic maple syrup
• 1 tbsp. chopped pecans

Details

Servings 12

Preparation

Step 1

1. Beat pumpkin with flour, eggs, nutmeg, cinnamon, sugar, baking powder and soda, and milk.
2. Warm oil in skillet over medium heat. Scoop 1/4 cup of batter at a time onto skillet. Flip pancake when edges look cooked and bubbles form. Cook the reverse side for 1-2 minutes.
3. Continue with remaining batter, making 12-16 pancakes. Top with syrup and pecans.