Pumpkin Spice Pancakes
Pumpkin spice, ah how we have missed you. Totally overhyped?? Yes. Totally worth the hype? Also yes. Good thing pumpkin has some pretty awesome health benefits, though. These pumpkin spice pancakes will please anyone - girlfriends over for brunch, or picky kids! If you're someone who doesn't like pumpkin (wait, really??) sub the pumpkin purée for unsweetened applesauce.
Busy Lady Tip: Prep the dry ingredients and add that mix to mason jars for ready-to-go pre-portioned pancake mix (also NOT required - no batch cooking here, remember?).
Time: 15 minutes
¾ CUP GLUTEN-FREE ALL-PURPOSE FLOUR
1 FLAX EGG : 2 T WATER + 1 T GROUND FLAX
½ T BAKING POWDER
¼ T CINNAMON
½ T VANILLA EXTRACT
⅛ T NUTMEG (OPTIONAL)
⅛ T GROUND CLOVE (OPTIONAL)
PINCH OF SEA SALT
¼ CUP PUMPKIN PUREE (UNSWEETENED - NOT PUMPKIN PIE FILLING)
1 CUP NON-DAIRY MILK
PREPARE FLAX EGG AND SET ASIDE.
COMBINE ALL DRY INGREDIENTS INTO A BOWL AND MIX.
ADD WET INGREDIENTS AND STIR WELL.
LASTLY ADD IN FLAX EGG, AND MIX.
OVER MEDIUM HEAT, SPRAY A PAN WITH COCONUT OIL SPRAY OR SIMILAR.
POUR 1/4 CUP PORTIONS OF BATTER TO THE PAN AND COOK FOR ABOUT 1 MINUTE UNTIL BUBBLES FORM.
FLIP AND REPEAT.
Serve with real maple syrup, a drizzle of nut butter, or just eat them plain!