We have a love for all things pumpkin (as you’ve probably picked up on by now), and had been on the search for a good pumpkin pancake recipe. We finally found one that passed muster (with flying colors!) and has become a family favorite. Enjoy!
2 c all-purpose flour (substitute your flour of choice)
2 tsp aluminum-free baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
3 tbs organic brown sugar
1/2 tsp salt
1 1/2 c raw milk
1 c fresh pumpkin puree
1 organic free-range egg
2 tbs grapeseed oil
2 tbs vinegar
Combine flour, baking powder, baking soda, allspice, cinnamon, ginger, brown sugar, and salt. Mix together the milk, pumpkin puree, egg, oil, and vinegar. Stir into the flour mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour batter onto griddle, using about 1/4 c for each pancake. Brown on both sides.
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