Light, fluffy, moist and delightfully pumpkin-ey.
Yield: 10-12 4-inch pancakes
1.5 cup Pamela’s Baking & Pancake Mix
1 teaspoon cinnamon
½ cup canned pumpkin
1 cup almond milk, at room temp
1 large egg
2 tablespoons melted coconut oil (plus a little more for the pan)
2 T cane sugar
In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a 1/4 cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
Serve with butter and maple syrup.