Pumpkin Spice Pancakes

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Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes

Ingredients:

• 3/4 cup milk (option for plant-based)

• 1/2 cup pumpkin puree

• 1 large egg

• 1 tbsp olive oil

• 1 tbsp vinegar

• 1 cup all-purpose flour (option for gluten-free)

• 1 and 1/2 tbsp light brown sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp ground allspice

• 1/2 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1/4 tsp salt

• 1 tbsp unsalted butter, for cooking

• 1 tbsp maple syrup

• 2 tbsp pecans, crushed

Instructions (yields 6 pancakes):

• Mix milk, pumpkin puree, egg, olive oil, and vinegar together in a large bowl until well combined.

• Mix flour, light brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk until combined.

• Butter on a griddle or frying pan (griddles are best in my opinion) over medium-high heat.

• Pour ~1/4 cup of batter for each pancake onto the hot griddle and flatten slightly with a spatula.

• Cook until small bubbles appear, ~2-3 minutes.

• Flip and cook until golden brown. Repeat with the remaining batter.

• Serve hot and top with maple syrup and crushed pecans.

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