🎃🍂 Melt In Your Mouth Pumpkin Pancakes 🥞

Golden, spiced perfection — autumn mornings don’t get softer than this. These whole-spelt pumpkin pancakes are soft, lightly spiced, and impossibly tender. Perfect for fall mornings, they use a full 15-ounce can of pumpkin so there’s no waste — just golden stacks that melt in your mouth. The soy milk adds a gentle creaminess and extra protein for satisfying, hearty pancakes.

Categories: Breakfast, Dairy Free

Ingredients:

• 280 grams Spelt Flour
• 3.5 tsp Baking Powder
• .5 tsp Baking Soda
• .5 tsp sea salt
• 2 tsp Cinnamon
• .5 tsp Nutmeg
• .5 tsp Ginger
• dash Clove
• 2 TBL Maple Syrup
• 15 Ounces Canned Pumpkin
• 1.75 Cups Soy Milk
• 2 Eggs
• 2 TBL Olive Oil
• 2 tsp Vanilla

Directions:

Whisk together spelt flour, baking powder, baking soda, salt, spices, and sugar in a large bowl.

In another bowl, whisk pumpkin, soy milk, eggs, oil, and vanilla until smooth.

Pour wet ingredients into the dry ingredients and stir gently until just combined. Batter should be thick but pourable; add a splash of soy milk if needed.

Heat a non-stick skillet or griddle over medium-low and lightly grease. Drop about 1/4 cup batter per pancake and cook 2–3 minutes per side, until golden and puffed.

Serve warm with maple syrup, nut butter, or spiced yogurt.

(per pancake, makes about 24):
Calories: 70
Protein: 3 g
Carbohydrates: 9 g
Sugars: 1.5 g
Fiber: 1 g
Fat: 2.5 g
Saturated Fat: 0.5 g
Sodium: 70 mg
Cholesterol: 15 mg