Pumpkin Pancakes

Pumpkin Pancakes

2 cups whole wheat or spelt flour
3 Tbsp. molasses
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk (almond milk works great)
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp walnut or coconut oil
2 Tbsp vinegar

Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. Make as normal pancakes.

These are AMAZING. I make the full recipe (I sometimes add a tiny bit more milk before cooking the last batch as the batter tends to thicken up as it sits), which makes 12 large pancakes, then I freeze leftovers.

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