Ingredients
Pumpkin pancakes
- 1 cup (140 g) flour
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) pumpkin pie spice
- 1 tsp (5 ml) cinnamon
- 1/4 tsp (1.25 ml) salt
- 2 tbsp (30 ml) ME, MAPLE & I’s vanilla infused maple syrup
- 1/2 cup (120 ml) plant-based milk of your choice
- 1/2 cup (125 g) pumpkin purée
- 1 large egg
- vegetable oil for cooking
Maple and cinnamon butter
- 1/4 cup (50 g) plant-based or regular butter
- 1 tablespoon (15 ml) maple syrup
- 1/4 teaspoon (1.25 ml) cinnamon
- 1 pinch fleur de sel
Toppings
- 1/3 cup (40 g) coarsely chopped pecans
Method
Pumpkin pancakes
- In a large bowl, combine the flour, baking powder, spices, salt and brown sugar.
- In another bowl, whisk together the remaining pancake ingredients except for the oil. Pour the liquid ingredients into the dry ingredients. Using a spatula, gently mix together. Avoid overmixing so that the pancakes remain super fluffy after cooking.
- In a non-stick frying pan, heat the oil over medium-high heat and make pancakes about 3 tablespoons (45 ml) in size, spreading them out slightly.
- Cook for about 2 minutes on each side, or until golden brown. Continue with the rest of the mixture.
Maple and cinnamon butter: In a small bowl, combine all the butter ingredients. Serve on hot pancakes with maple syrup and pecans!
The mixture makes about 8 pancakes. Feel free to double the recipe!
Recipe inspiration: margauxfood.ca