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Pumpkin Spice Pancakes Recipe


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     Pumpkin Spice Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   7 to 8 pancakes

1 c. all-purpose flour
2 tsp. baking powder
1 1/2 Tbl. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground allspice
Pinch of sea salt
1 c. soymilk or almond milk
1/2 c. canned plain pumpkin puree
1/2 tsp. molasses
1/2 tsp. pure vanilla extract

In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, allspice and salt. In a separate bowl or measuring cup, whisk together milk, pumpkin, molasses, and vanilla. Add milk mixture to flour mixture, whisking or stirring just until mixed. There may be a few lumps left, which is okay. If batter is too thick, add a little more milk to thin as necessary. Heat a skillet over medium-high heat and lightly grease it. Once skillet is hot, reduce heat to medium and scoop batter by 1/4 c. measure onto the skillet, spreading into 3- to 4-inch rounds. When bubbles begin to set around the edges, about 3 to 4 minutes. Flip and repeat.
Note- These pancakes may take a few minutes longer to cook and get a bit darker than plain pancakes because of the pumpkin and spices. Don't worry. If necessary, turn the heat down to keep the pancakes from burning. Serve pancakes hot with syrup.

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