Good Eats

Pumpkin Pancakes

As I already forewarned, in my books Fall = pumpkin season. Although we are still dealing with record high temperatures in LA, I’m diving right into autumn in the kitchen – starting with these Pumpkin Pancakes. With some basic ingredients and in less than 10 minutes, you too can have a pumpkin breakfast feast!

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Ingredients:
– 1 cup all-purpose flour
– 1 cup almond milk
– 2 tbsp. brown sugar
– 1 tbsp. vegetable oil
– 1 tbsp. water
– 2 tsp. baking powder
– 1 tsp. granulated sugar
– 1 tsp. cinnamon
– 1 tsp. pumpkin puree
– 1 tsp. water
– 1 tsp. vanilla extract

Prep time: 5 minutes – Cook time: 3 minutes (per pancake)

Directions:

1. In a large mixing bowl, combine all dry ingredients. Stir gently until well combined.

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2. In a separate bowl, combine oil, water, milk, vanilla, and pumpkin puree. Whisk together until well combined.

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3. Add wet ingredients into the bowl of dry ingredients and mix together, until the mixture has few or no lumps.

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4. Pour batter – about 1/4 cup – into a well oiled skillet over medium-high heat. Let the batter cook until the pancake starts to slightly bubble and becomes firm.

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5. Carefully – and skillfully –  flip pancake over to cook on the other side until both sides are golden brown.

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6. Top with powdered sugar, cinnamon, or maple syrup & enjoy!

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XO,
G&G

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2 thoughts on “Pumpkin Pancakes

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