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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

Ingredients
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

Instructions
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.


Originally Submitted
10/3/2012





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