Name: Pumpkin Pancakes
Total time: 45 min
Yield: 4
Ingredients: 1 and 1/2 Cups Whole Milk; 1 Cup Pumpkin Puree (Canned); 1 Large Egg; 2 Tbsp Oil (Avocado Oil Preferred, but can use Olive/Vegetable too); 2 Tbsp White Vinegar; 2 Cups All Purpose Flour; 2 Tsp Baking Soda; 3 Tbsp Brown Sugar; 1 Tsp Allspice; 2 Tsp Cinnamon; 1/2 Tsp Ground Ginger; 1 Pinch Salt; 1 Cup Walnuts (Finely Chopped); 1 Bottle Maple Syrup (I guess this is technically optional, but who wants pancakes without maple syrup?)

Ingredients

Servings

Instructions

Mix Wet Ingredients

Combine and mix all of the wet ingredients (Milk, pumpkin, egg, oil, white vinegar) together in a mixing bowl. Stir until the mixture is homogeneous

Gather Dry Ingredients

Add the dry ingredients + spices to another small mixing bowl and give a quick mix so that they are combined.

Combine Both Bowls

Add the dry ingredients to the wet ingredient mixing bowl and then whisk it until everything is combined together (but do not whisk for too long after that).

Cook Pancakes!

Using a ladle or equivalently sized utensil, place a dollop of the batter into a frying pan. Leave it alone for a minute or two, and when you see some bubbles form on the top give the pancake a flip! Cook for another minute or two. Now the pancake is done! Note: Using a smaller dollop of batter is almost always better than a large blob, since it takes a much, much longer time for the larger blob to cook through fully. Otherwise it will come out raw inside (!)

Serve With Toppings!

The pancakes are almost ready to eat now! Chop up some walnuts into smaller pieces and grab the maple syrup! Add both of these on top of the pancakes and enjoy!