Pumpkin Pancakes
Ingredients
- 1 cup pumpkin puree (unsweetened)
- 1 ¼ cups plant-based milk or milk of choice
- 2 tbsp maple syrup
- 2 tbsp Dairy Free Becel Plant Butter - Unsalted, melted
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ tsp of pumpkin pie spice
- ¼ tsp of salt
Whipped buttery maple syrup as the topper
- 4 tbsp of softened Dairy Free Becel Plant Butter - Unsalted
- 4 Tbsp of pure maple syrup
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, melted Dairy Free Becel Plant Butter - Unsalted, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined. Be careful not to overmix. It is ok if the batter is slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with Dairy Free Becel Plant Butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, or until golden brown. Using a wooden spoon, break up the pancakes into bite-size pieces and continue cooking for another minute or so.
Whipped buttery maple syrup as the topper
- Stir with a fork until creamy and smooth.
- Additional toppings can include dusting with cinnamon, chopped fresh figs, toasted walnuts, micro mint leaves, and whipped cream.
