Pumpkin Pancakes

Ingredients

• 1 tbsp double-acting baking powder 
• 1 tbsp brown sugar 
• 4 tbsp pumpkin pure canned
• 1 cup plant-based milk 
• 0.5 tsp pumpkin pie spice 
• 1 dash salt 
• 1 cup flour whole wheat white ()

Equipment

• frying pan
• whisk
• mixing bowl

Directions

1. In a mixing bowl, whisk flour with baking powder, pumpkin pie spice, and salt until well combined. Stir in pure pumpkin, nondairy milk, and sugar if using.
2. Let batter rest for 10 minutes. Meanwhile, heat a nonstick skillet. When a drop of water fizzles on the skillet, It’s ready. Turn heat down to low and pour pancake batter into skillet, ¼ cup at a time. Cook on one side until bubbles form, about 2 minutes, then gently flip it over and cook another 2–3 minutes. Repeat until you are out of batter. Dip in maple syrup, if desired.Nutritional Information
3. Amount Per Serving
4. Calories
5. Fat
6. 80g
7. Carbohydrate
8. 30gDietary Fiber1.10gSugars1gProtein2.40g