These fluffy pumpkin pancakes are as delicious as they are easy to make.

By Tracy Lauth

Dry Ingredients – Mix together and set aside

2 ¼ c  A/P Flour

1/3 c   Maple Flakes/Sugar or Monk fruit, stevia or equivalent

1 T       Baking Powder

½ t       Baking Soda

2 t        Pumpkin Spice Blend

½ t       Salt

Wet Ingredients – add to bowl and whisk together

2 ¼ c  Sour Milk (whole milk + 2 T Vinegar)

1c        Pumpkin Puree/Baked Yams

2          Eggs Whisked

3 T       Vegetable Oil or Melted Butter

Instructions

1. Combine dry ingredients in a small bowl and set aside
2. Whisk wet ingredients in a medium size bowl
3. Add dry ingredients to wet ingredients
4. Whisk just until smooth
5. Heat griddle to medium low temperature (the batter is thick and needs extra time to cook through without burning)
6. Pancakes can be stored in an airtight container for up to three days in the refrigerator or one month in the freezer.