Pumpkin Pancakes

Here is what my youngest daughter likes to make for breakfast:

Pumpkin Pancakes

 

In a large bowl combine:

 

3 c whole grain flour (we use freshly ground spelt)

1 T sugar

1/2 t ground cinnamon

2 T baking powder

 

In another bowl, combine:

 

3 c almond milk (unsweetened)

1 c cooked pumpkin or sweet potatoes

1/2 c melted coconut oil

1 T vanilla extract

2 T water

 

Combine the wet ingredients with the dry ingredients. Add 1/2 c dark chocolate chips. Set aside for 5 minutes. Heat pan (we spray with olive oil). Drop by 1/4 cupfuls onto hot pan and flip when bubbles appear in dough.

 

Enjoy!

 

 

PS

 

These are awesome when topped with "No Sugar Added Raspberry Jam". I was tickled pink to discover this jam at our local bulk food store awhile ago. It is sweetened with white grape juice.