Ingredients

• Ingredients Units USM Scale 1x2x3x 1 1/4 cups flour (I used spelt) 3 tablespoons organic cane sugar 2 teaspoons baking powder 3/4 teaspoon pumpkin pie spice or cinnamon pinch of salt 1/2 heaping cup 100% pumpkin puree 1 1/4 cups unsweetened almond milk 1 teaspoon vanilla extract 1 – 2 tablespoon coconut oil, for griddle pure maple syrup, to serve

Preparation

• Instructions Preheat: Preheat griddle to manufacturers instructions, usually about 350 degrees for pancakes. Alternately, if using a stove-top griddle/skillet, heat over medium heat. Preheat oven to 200 degrees (for keeping pancakes warm), place cookie sheet on middle rack while oven is warming. Mix: In a medium size mixing bowl, add the flour, sugar, baking powder, and spice, mix well. Add in the pumpkin puree, vanilla, and non-dairy milk, mix well. Cook: Add enough oil to coat the griddle/skillet. Using a 1/4 measuring cup, scoop batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly and start to look leathery, flip and cook another 3 minutes. Add oil to the griddle/skillet, and repeat until batter is gone. Place finished pancakes on the warm cookie sheet, place in the oven to keep warm while cooking the remaining pancakes. Serve with pure maple syrup. Adding 2 tablespoons of chopped pecans over top will add protein and texture. Store leftovers in the refrigerator for up to 5 days, or keep in the freezer for up to 2 months. Reheat in the microwave or toaster oven. Makes about 6 – 8 pancakes, serving 3 – 4.