Pumpkin Pancakes

Printed from: www.grandmotherskitchen.net

Ingredients

Makes 8 - 10 (Serves 2 -3 people)

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon ground allspice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cups almond milk (unsweetened) * note - you can use any milk you like

1/2 cup canned pumpkin, mashed

2 egg yolks

2 ounces butter, melted

1 teaspoon vanilla extract

2 egg whites, stiffly beaten

(*Extra butter, coconut oil or olive oil for pan while cooking)

Topping ideas: blueberries, pears, chopped walnuts or pecans, maple syrup or your choice of sweetener.

* Or - serve with Pumpkin Fluff as a topping.

Directions

1. In a large bowl: mix together flour, sugar, baking powder, salt, allspice, cinnamon and nutmeg.

2. In a separate medium bowl, combine milk, pumpkin, egg yolks, melted butter and vanilla extract.

3. Mix the wet and dry ingredients together.

4. In a third glass bowl, beat the egg whites until they are stiff.

5. Carefully fold the egg whites into the batter.

6. Heat your frying pan to medium - high. Add about 3/4 tsp of olive oil, butter, or coconut oil and coat the pan.

7. To make 8-10 pancakes - Use approximately a 1/4 cup measuring spoon (you can use a bigger scoop if you like a bigger pancake).

8. Scoop 2-3 pancakes onto the heated pan and let cook, flipping after about 3 minutes to cook other side.

9. Pancakes should be dark golden brown. Cooked pancakes can be put into the warm oven while you finish cooking the rest.

10. Serve however you like, but our very favorite toppings include: blueberries, sliced pears, chopped walnuts, plain yogurt and OF COURSE maple syrup.

ENJOY!

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