Pumpkin Pecan Pancakes

(VEGAN)

Ingredients:

• all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp cinnamon
• 1/8 tsp ground ginger
• Pinch ground cloves
• 1 tsp salt
• ¼ cup chopped pecans
• 1 Tbsp corn starch
• ½ cup maple syrup
• ¾ cup almond milk
• ½ tsp vanilla
• ½ cup canned pumpkin

Directions:

In small mixing bowl, mix together all dry ingredients with wire whisk. Make a well in center of bowl. Add all liquid ingredients including pumpkin. Stir until well blended. Spray griddle with a non-stick cooking spray and when griddle is med-hot, pour ¼ cup batter for each pancake. Wait till pancake starts to bubble and become firm, then flip. When center springs back slightly when touched with finger, then it is ready. Make sure griddle is not too hot as pancake will burn. Pancakes will be golden, soft, light and fluffy. Serve with pure maple syrup.

Yields: 8, 4-inch pancakes

These are absolutely wonderful for breakfast, or a perfect choice for a fancy brunch! Sometimes I serve them with my home canned applesauce. An added bonus; the delicious aroma of vanilla and cinnamon! Umm … umm . . . good!

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(REGULAR)

Ingredients:

• ¾ cup all-purpose flour
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. cinnamon
• 1/8 tsp. ground ginger
• Pinch ground cloves
• 1 tsp. salt
• ¼ cup chopped pecans
• 1 large egg
• ½ cup maple syrup
• ¾ cup almond milk
• ½ tsp. vanilla
• ½ cup canned pumpkin

Directions:

In small mixing bowl, mix all dry ingredients together with wire whisk. Make a well in center of bowl. Add all liquid ingredients including pumpkin. Stir until well blended. Spray griddle with a non-stick cooking spray and when griddle is medium hot, pour ¼ cup batter for each pancake. Wait till pancake starts to bubble and become firm, then flip. When center springs back slightly when touched with finger, then it is ready. Make sure griddle is not too hot as pancake will burn. Pancakes will be golden, soft, light and fluffy. Serve with pure maple syrup.

Yields: 8, 4-inch pancakes