The Perfect Pumpkin Pancakes

Today’s recipe comes to you courtesy of an admitted pumpkin addict….

Me.

Utilizing the previously popular green pancakes from last March, I came up with the perfect combination of spice, sweetness and fluffy goodness that will rock your socks off.

Things have been pretty low-key here lately. And when I get bored….or really hungry…I tend to make comfort food. Pancakes, are amazing. Pancakes with pumpkin? Scrumtulescent. I also ran my first race this morning since doing the Marine Corps. Marathon October 2011. Needless to say…

I was hungry.

So I’ll just cut right to the chase.

You must make these!

Oh, and have a wonderful Sunday 🙂

The Perfect Pumpkin Pancakes

Makes 7 pancakes

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour (or whole wheat pastry flour)
2 T brown sugar
3 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/2 tsp salt
1 cup non-dairy milk
1/2 cup water
2 tsp apple cider vinegar
1 T ground flax seeds
1/3 cup pumpkin puree (not pumpkin pie mix)
3 T unsweetened applesauce

In a large mixing bowl, sift together the flours, brown sugar, baking powder, spices and salt. Make a well in the middle and set aside. In a separate bowl combine non-dairy milk, water, and apple cider vinegar. Whisk for 1 minute. Add ground flax seeds and whisk for another minute. Whisk in pumpkin puree and apple sauce until well combined.

Add wet ingredients to the dry mixture, and combine with a wooden spoon. It doesn’t have to be completely smooth, just so that all the ingredients have been incorporated together. Let batter sit for about 10 minutes while you pre-heat your pan*.

Once the skillet it heated, add 1/3 cup batter for each pancake. Let cook for about 4 minutes on each side. Serve with your favorite topping. Mine is maple syrup or agave & peanut butter!

*I use a non-stick electric skillet & heat it to 325 degrees. If you are using a regular pan, be sure not to crowd the pancakes, and lightly grease in between each batch.