Ingredients:
- 1½ cups Almond Milk or Milk of choice
- 1 cup Pumpkin Puree (100% Pure Pumpkin) + ½ cup Pumpkin Puree
- 1 Egg
- 2 Tbsp. Vegetable Oil or melted Plant Butter (Country Crock Plant Butter & Earth Balance)
- 2 Tbsp. Vinegar (White or Other)
- 2 cups King Arthur Gluten Free Flour or All-Purpose Flour
- 3 Tbsp. Brown Sugar
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Ground Nutmeg
- 1½ tsp. Ground Cinnamon
- ½ tsp. Ground Ginger
- ½ tsp. Salt
- ½ cup Coconut Whipped Topping (So Delicious Coco WHIP brand)
- Real Maple Syrup
Directions:
1. Combine the Milk, 1 cup Pumpkin, Egg, Oil, and Vinegar in a bowl.
2. Combine the Flour, Brown Sugar, Baking Powder, Baking Soda, Nutmeg, Cinnamon, Ginger, and Salt in a separate bowl.
3. Stir into the pumpkin mixture just enough to combine.
4. Heat a lightly oiled griddle or frying pan over medium-high heat.
5. Scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
6. Brown on both sides.
7. Combine ½ cup Pumpkin with ½ cup Coconut Whip Cream.
8. Serve warm pancakes with Pumpkin/Coconut Whip Cream and Real Maple Syrup.
