Pumpkin Pancake Recipeby Wendy Irene
Fall rocks! Let me say that again, FALL ROCKS! In case you can’t tell I love fall. The cool, crisp bite in the air, the smell of apples, pumpkins, and warm fires.Going for a fall walk is one of the best things in life. It is those small things that make you excited, happy, and want to jump up and down and say “I love my life!”
Fall is a cozy time of year, time to break out the sweaters and warm up with chai tea. When I think of fall the first thing that comes to mind is pumpkins. Just writing the word pumpkins makes me happy.
What can I say, I am in a particularly good mood this morning ;-), and I have the perfect thing to start your fall morning off right- Pumpkin Pancakes! They are vegan friendly and oh so delicious. The flavor from the combination of spices will warm your taste buds and your soul.
Last Sunday morning I made these pumpkin pancakes and have been dreaming of making them again ever since. I love a slow weekend morning with pancakes, don’t you? Think of these pancakes as the perfect celebration for a cool fall morning.
Slow down and enjoy!
- 1 1/3 cup all-purpose flour
- 4 tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- ½ tsp. ginger
- 1/8 tsp. nutmeg
- 1/16 tsp. cloves, ground
- 1/3 cup pumpkin puree
- 1 1/3 cups vanilla soy milk
In a large bowl add flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Whisk to sift and combine.
Add the pumpkin puree and soy milk to the bowl and whisk until combined.
Poor about ¼ cup batter per pancake onto a hot, greased griddle. When the pancake is bubbly, slightly dry around the edges, and lightly browned on the bottom; flip and brown the other side.
Wishing you a beautiful fall day!
What’s your favorite thing about fall?
With love & gratitude,