These flavourful, fluffy pancakes have just the right amount of spice to start your day off right!
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| Prep Time | 15 minutes |
| Cook Time | 3-5 minutes per pan |
| Servings |
fluffy pancakes
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Ingredients
- 1/3 cup pumpkin puree
- 1 cup canned coconut milk Use the light version.
- 2 teaspoons vanilla
- 2 Tablespoons maple syrup
- 1/4 teaspoon freshly grated ginger
- 1 1/4 cups flour I used unbleached all purpose flour.
- 1/3 cup potato starch This adds fluffiness!
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
Ingredients
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Instructions
- In a food processor, combine the coconut milk, the pumpkin, the vanilla, the maple syrup, and the grated ginger. Pulse until smooth and well combined.
- In a large bowl, sift together all the dry ingredients.
- Make a well in the middle and stir in the liquid ingredients. Mix until combined but don't over stir. It can be a little lumpy. It should be quite a thick batter,
- Now let this sit for 10 minutes before you cook the pancakes. This will ensure fluffiness and more even cooking!
- Heat a non-stick pan and spray it lightly with oil. If you want to make these with rings, make sure you spray the rings as well. I used crumpet rings but you could use a large, round cookie cutter or a ring used to cook eggs.
- Pour about 1/4 cup of batter into the ring or onto the pan. Do not pat down or smooth out. Cook at a medium low heat to ensure that the center gets cooked. This will take a few minutes. Do not flip pancake over until the batter starts to appear dry on the top. Check to see that the bottom is well browned before carefully flipping over.
- Continue cooking until bottom is well-browned and center seems fully cooked.
- Carefully remove from ring, if you are using one. These are delicious as they are, or serve with a little maple syrup drizzled over them.
Recipe Notes
I wanted to make these as thick and fluffy as possible so I used the rings that you might use to make crumpets. I put them on the pan and then sprayed the rings and pan lightly with oil and nothing stuck! You can also just spoon on to your pan! They are great toasted up later, too!
