Lenten Pumpkin Pancakes
I’m eating the leftovers from yesterday’s breakfast right now as I type :)
Lenten Pumpkin Pancakes1 1/2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice pinch of ground cloves 1 1/4 cups non-dairy milk (we use almond milk) 1/2 cup canned pumpkin 1 tablespoon corn oil
Combine all dry ingredients in a large bowl. Whisk together the almond milk, pumpkin, and corn oil until well blended (the instructions say to blend it in a blender or food processor, but a whisk does the job adequately). Pour the wet ingredients in to the dry and mix with as few strokes as possible. Cook on an oiled griddle or skillet until bubbles appear on top, then flip. Since this is a fairly thick batter, I usually spread the batter out a bit to keep them from being too thick.
That’s it! We usually eat these with honey, although maple syrup would be better. Still saving my grocery pennies for a big jug of maple syrup!
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