Pumpkin Spice Pancakes

Pancakes! These are a staple breakfast food of mine. It feels like you're eating a sweet dessert for breakfast and who doesn't love'em?! The plain old pancakes gets tiring and I wanted to spice them up a bit with some fall flavors. Pumpkin is most definitely an obsession of mine and it gives these pumpkins some extra nutrition and soft texture. I would recommend using pure maple syrup to eat with these, none of that fake high fructose corn syrup stuff.

Ingredients

• 1 Cup All Purpose Flour 
• 2 1/2 tsp Baking Powder
• 2 Tsp Pumpkin Spice or 2 Tsp of Cinnamon
• 1 Large Egg
• 1 1/3 + 2 Tbsp Almond Milk (or any milk you use)
•  1 Tbsp Coconut Oil
• 1 Tsp Vanilla Extract
• 1/2 Cup Pumpkin Puree

Mix together the egg, almond milk, vanilla extract, coconut oil and pumpkin puree. Then add the flour, baking powder, pumpkin spice and mix well together but be careful not to over mix batter.  Set the batter aside for 5 minutes and in that time allow the griddle to warm up on medium heat on the stove. Once it's hot use a 1/4 measure up to scoop out the batter. As long as you're using a good nonstick griddle there's no need to butter or oil it. When bubbles start to form on top and the edges look dry it is ready to be flipped. Repeat until there is no more batter left. Top with maple syrup or whatever toppings you want. To add more calories to this which I would recommend add butter (dairy or vegan, I recommend Earth Balance) or nut butter along with the syrup.

Nutritional Info

2 Pancakes per Serving*

• 133.5 Calories
• 4.09g of Fat
• 0.27g of Fiber
• 4g of Protein

*Using Silk Unsweetened Vanilla Almond Milk