|Perfectly light and fluffy, and deliciously spiced, these pancakes are sure to please. Feeling creative? Throw in a handful of chocolate chips or pecans! Modeled by Adrien.|
|Makes approx. 8 large pancakes |
Sweetness - 1/3
Difficulty - 1/3
1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of ginger (optional)
1 cup vegan milk of choice
1/3 cup pumpkin puree (can be purchased in a can)
1 tablespoon grapeseed oil, plus more for frying
1 teaspoon natural vanilla extract
In a large mixing bowl, add the flour, cinnamon, nutmeg and ginger. Sift ingredients with a fork. Add the milk, pumpkin puree, grapeseed oil, and vanilla and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.
Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup, coconut oil, or your favourite nut butter.