Pumpkin Flapjacks 🎃🥞
Requirements:
1 1/2 cups all-purpose flour
3 tablespoons granular sweetener
1 tablespoon baking powder
1/2 teaspoon sodium bicarbonate
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 cup buttermilk
1/2 cup pureed pumpkin (not pie filling)
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla essence
Instructions:
Prepare Dry Elements:
In a large bowl, combine the flour, sweetener, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until well combined.
Prepare Wet Elements:
In a separate bowl, mix the buttermilk, pumpkin puree, eggs, melted butter, and vanilla essence until smooth.
Combine Ingredients:
Pour the wet elements into the dry elements. Stir gently until just combined. The batter will be slightly thick; do not overmix.
Cook Pancakes:
Heat a griddle or non-stick frying pan over medium heat and lightly grease with butter or cooking spray.
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown, about 2-3 minutes per side.
Serve:
Serve the pancakes warm with your preferred toppings such as maple syrup, whipped cream, or additional pumpkin flavor.
Preparation Time: 10 minutes | Cooking Time: 15-20 minutes | Total Time: 25-30 minutes | Servings: 4 (approximately 12 pancakes) | Calories: 200 calories per serving (2 pancakes)
Indulge in these Pumpkin Flapjacks for a cozy, fall-inspired breakfast or brunch that’s sure to warm you up! 🎃🥞