Pumpkin Pancakes

This recipe is easy, healthy and can easily be adapted for waffles (but that recipe comes later). Pumpkin pancakes are soft and moist, perfectly paired with sweet maple syrup. I used a pancake mix because it is what I had on hand, but creating pancake batter from scratch is just as easy.

Prep Time: 5 min | Cook Time: About 3 min each side | Serves: 3
What You Need:

1/2 c buttermilk pancake mix (I used Whole Foods 365 Organic mix)
1/4c pureed pumpkin
3/4-1c almond milk (or regular) or water
1T cinnamon
Optional: 2T dark chocolate mini chips, dried cranberries, blackberries, nuts, bacon ect.. to mix into batter

What You Do:
1. Preheat a pan on low with a little cooking spray or butter
2. Whisk together cinnamon, pumpkin, and milk
3. Fold it into the pancake mix until just incorporated, there will still be lumps
4. Pour into preheated pan and allow to cook for up to 3 min – bubbles will form and the pancake will easily move around in the pan
5. Flip and allow to cook an additional 3-4 minutes
6. Serve warm drizzled in maple syrup
**7. Top with a scant amount of whipped cream and a dusting of cinnamon for a sweet touch, or fresh berries and nuts


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