Pumpkin Spice Pancakes
Light and Fluffy Pumpkin Spice Pancakes, drowned in maple syrup, topped with a pillow of vanilla yogurt, then garnished with crushed pecans.
Ingredients
- 2 cups All-Purpose Flour (I use the 'White Lily' Brand)
- 1 tbsp Baking Powder
- 1/2 tbsp Baking Soda
- 1/4 cup Turbinado Sugar (you can substitute white granulated sugar)
- 1 tbsp Pumpkin Pie Spice
- 1 pinch Table Salt
- 1 large Egg (can substitute 2 egg whites)
- 1 1/2 cups Unsweetened Dairy-free Milk (can substitute regular milk)
Toppings - (Optional)
- 1/2 tsp Pecans chopped
- 1 tbsp Vanilla Yogurt
- 1 - 2 tbsp Maple Syrup
Instructions
- Heat a nonstick skillet over medium-low heat.
- Combine 2 cups All-Purpose Flour, 1 tbsp Baking Powder, 1/2 tbsp Baking Soda, 1/4 cup Turbinado Sugar, 1 tbsp Pumpkin Pie Spice, 1 pinch Table Salt with a wire whisk until fully incorporated and fluffy. Add 1 large Egg and 1 1/2 cups Unsweetened Dairy-free Milk to the center of the flour mixture and whisk until the large lumps are gone. (There will be some small lumps remaining.) Let the mixture sit for at least 5 minutes. You should start to see bubbles forming on the top.
- Check to see if the skillet is preheated. A single drop of water should instantly sizzle and evaporate. When fully preheated, add 1/4 cup of mixture to the hot skillet.
- Flip the pancake when the bubbles in the cake no longer close after popping. The underside should also be golden brown. This should be about 3 1/2 minutes before you flip. Cook the other side for another 1 1/2 minutes. and remove.
- Place directly on plates and serve immediately, or place on a wire cooling rack so the bottom side of the pancakes does not sweat and become soggy.
- Top with 1/2 tsp Pecans, 1 tbsp Vanilla Yogurt, and 1 - 2 tbsp Maple Syrup if desired. Enjoy!1/2 tsp Pecans
Video
Notes
Nutrition:
Serving: 4 Pancakes | Calories 319kcal | Total Fat 1.9g | Saturated Fat 0.3g | Sodium 614mg | Total Carbohydrate 66.8g | Dietary Fiber 2g | Total Sugars 15.4g | Protein 8.7g | Vitamin D 1mcg | Calcium 380mg | Iron 4mg | Potassium 530mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)
Serving: 4 Pancakes | Calories 319kcal | Total Fat 1.9g | Saturated Fat 0.3g | Sodium 614mg | Total Carbohydrate 66.8g | Dietary Fiber 2g | Total Sugars 15.4g | Protein 8.7g | Vitamin D 1mcg | Calcium 380mg | Iron 4mg | Potassium 530mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)