Almost Martha’s Pumpkin Pancakes (milk-free)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/4 cups all-purpose flour (or combination of the two) or 1 1/4 cups whole wheat pastry flour (or combination of the two)
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons brown sugar, firmly packed
• 1/3-1/2 cup pumpkin puree
• 2 tablespoons oil (i used grapeseed)
• 1 large egg
• 1 cup vanilla almond milk (rice milk, soymilk, or other milk alternative will also work, you can also substitute 1 cup of plain)

Recipe

• 1 into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
• 2 in a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
• 3 stir in the milk alternative, followed by the flour mixture. stir until just combined; no need to overmix, a few lumps are okay.
• 4 set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is).
• 5 scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. the tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
• 6 serve topped with leftover cranberry sauce (as i did), pumpkin butter, or the traditional maple syrup.
• 7 this batter also works well for waffles.