Pumpkin Pancakes

Who else is obsessed with pancakes?! Honestly one of my favorite breakfast treats—but to be honest I only really have them on special occasions. So when I make them it is a full on experience for me and for whoever I am making them for…aka expect a full service breakfast when I am in the kitchen making pancakes!

These babies turned out to be SUPER delicious and out of this world! Ton of requests to make them again, because who doesn’t love pancakes and who doesn’t love flavored pancakes?!

Pumpkin pancakes are and AWESOME fall option—which is why I chose this recipe as #6 for my October themed recipes!

Ingredients:

-1/3 cup of all purpose (gluten-free) flour

-1/3 cup of whole wheat flour

-2 tablespoons of coconut sugar

-1/2 teaspoon of baking soda

-1/2 teaspoon of baking powder

-1/4 teaspoon of pumpkin spice

-1/8 teaspoon of powdered cinnamon

-salt

-1/2 cup of soy milk

-1 egg

-1/3 cup of Greek yogurt (plain)

-1/2 cup of canned pumpkin

-1 tablespoon of olive oil

-1/2 teaspoon of vanilla extract

-Butter and syrup for topping!

Directions:

1. In a large bowl—whisk together the following:

            -both flours

            -sugar

            -baking soda

            -baking powder

            -pumpkin spice

            -cinnamon

            -dash of salt   

2. In a separate bowl—whisk the following:

            -1 egg

            -soy milk

            -yogurt

            -pumpkin

            -oi

            -vanilla extract

3. Add the wet ingredients to the 9dry ingredients-stir until just combined.

4. Turn griddle on medium heat (let it warm up).

5. Pour 1/3 cup fills on to griddle. Cook until bubbles form and make sure they are golden brown.