Another breakfast alternative! Pumpkin is good for tummies too.
Serve with bananas and or raspberries, pecans & maple syrup.
1 cup whole wheat flour OR Gluten free plain flour
1 Tbsp date sugar or use enough stevia leaf to taste (barely a tip of a finger nail is my eye)
1 ½ tsp baking powder
½ tsp pumpkin pie spice (Make your own mix cinnamon, nutmeg, ginger, cloves to taste- label & store for later)
¼ cup pumpkin purée
1¼ cup plant-based milk
In a large mixing bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice. Add the pumpkin pureé and plant-based milk, and stir to combine.
2 Heat a large nonstick skillet over medium heat. For each pancake, pour ¼ cup of the batter into the skillet. You should be able to fit 2-3 pancakes in a large skillet at a time.
3 Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for an additional 30 seconds or until golden brown. Repeat with remaining batter.
4 If freezing, let the pancakes cool for 5 minutes. Space them evenly on a large baking sheet and flash freeze them for 10 minutes. Then, wrap them tightly in foil or a sealed plastic bag.
5 Freeze for up to one month. Reheat in an oven at 180 degrees/350 degrees F for 10-15 minutes or in a toaster.
6 Top with sliced banana, chopped pecans, and maple syrup.
How did you go?