Tuesday, November 23

Pumpkin Pancakes

I am going to warn you. These are very dense. I could only eat one and a half and I was stuffed. They are super delicious and sans oil! 

  • 1 ¾ cups Bob’s Red Mill Pancake Mix
  • 3 tbsp canned pumpkin
  • 4 tbsp xylitol or sugar
  • ¾ cup almond milk- For thinner batter, use more almond milk or water.
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp vanilla extract
  • Optional: Coconut oil

Combine all ingredients in a large mixing bowl and mix well. Heat large frying pan to med high heat. Add ½ inch worth of melted oil to the pan (if your pan is non-stick, this may not be necessary).
I made the rest of these without oil. No stick!
 Put 2-3 tbsp of batter into pan (about 4 inch pancakes). When the batter begins to bubble, flip and cook for about 2 more minutes or until golden brown. 
Sweet enough to eat by themselves! I dipped mine in almond milk!
  Makes about 8 pancakes. Enjoy!

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