Easy Pumpkin Spice Pancake
Photo| gaelle-marcel
This quick and easy pumpkin pancake can be “flipped” up in a pinch for a flavorful Fall start to your morning. Below I share with you my gluten-free and vegan easy pumpkin pancake recipe, so packed with flavor NO one will know it is gluten-free and vegan!
Ingredients:
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1 cup of Annie’s Pancake & Waffle Mix
1/4 Cup Pumpkin Puree
3/4 Cup unsweetened almond cashew or almond milk
1 Tablespoon Cinnamon
1/8 Teaspoon Ground Clove
1/8 Teaspoon All Spice
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
Pinch of Ground Ginger
Instructions:
First, you will want to heat up your nonstick pan over medium heat. Pancakes can be sticky even when using a nonstick pan or coconut oil spray on the pan ( remember if using the spray not to apply it over the stove, always spray your pan away from the stove and any heat.) I like to place a little vegan butter on the pan to melt before placing the pancake batter!
Next, in a bowl, mix all the ingredients until combined.
Once the mixture is combined, place a dollop of the pancake mixture on your heated pan, if you hear a sizzle you are ready. Remove dollop!
Now you are ready to make pancakes!
Take about 1/2 cup of the mixture and place in your pan, if you have room for more than pancake batter drop another one into the pan but don’t overcrowd or they will create one giant pancake.
You will know it ready to flip when bubbles come up, and the sides crisp up and hold the mixture in place.
Allow it to cook for another 3-4 minutes. You can also place your finger and push on pancake to get a feel of it is cooked.
Once done, it is time to enjoy!
Photo| joseph-gonzalez
