Mini Pumpkin Pancakes
Pumpkin flavored pancakes! Healthy, wholesome and a touch of fall to an all time favorite!
Servings: 10 -12
Ingredients
- 1 Sugar Pumpkin
- 2 tsp cinnamon
- 3/4 cup milk
- 2 tbsp white vinegar
- 1 cup all- purpose flour
- 4 tbsp coconut sugar half for the pancake batter and half for the puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbsp butter melted
Instructions
- Preheat oven to 425 degrees
- Cut the pumpkin in half length wise
- Deseed and remove the fibers
- Bake for 45-50 minutes
- Once fork tender, skin and puree the pulp in a food processor.
- Add cinnamon and sugar
- Set aside
- In a cup pour milk and vinegar and let rest.
- Meanwhile in a seperate bowl add flour, baking powder, baking soda,salt and sugar.
- With a whisk stir the dry ingredients so that they are mixed evenly.
- Combine the milk to the flour.
- Whisk the egg and add to the batter.
- Melt the butter in microwave or stovetop.
- Add slowly to the batter.
- Lastly add 2 tbsp of puree
- Stir to combine
- Heat a mini non stick pan and pour some batter into it.
- Let bubbles form on the surface of the pancake before flipping to the other side.
- Serve with apples and maple syrup or any other seasonal fruit