Find all the deets about our pecan maple butter here!
PREP TIME: 5 minutes
COOK TIME: 10-12 minutes
SERVES: 6 pancakes
1 1/2 cup of plant milk
1 tsp of apple cider vinegar
1 1/2 cup of all-purpose flour
1 tsp of baking powder
1 tsp of cinnamon
1 tsp of salt
1 tsp of vanilla extract
1 tbsp of vegetable oil
1/4 cup of pumpkin puree
Additional vegetable oil for cooking
Pecan maple butter (about 1 tbsp per pancake)
Maple syrup (optional)
In a bowl, combine plant milk and apple cider vinegar. Set aside for 5 minutes.
In a second bowl, mix together flour, baking powder, cinnamon and salt.
Add the vanilla extract, vegetable oil, and pumpkin puree to the wet ingredients.
Pour the wet ingredients on the dry ingredients and whisk until the batter reaches a homogeneous consistency.
In a lightly oiled pan, cook the pancakes one at a time over medium heat, using 1/4 cup of batter. Cook for 1–2 minutes on each side. As you are cooking, you may need to add oil to the pan to insure pancakes don’t stick.
Serve with pecan maple butter, toasted pecans and maple syrup (optional).
If you can’t find ready-to-use pumpkin puree, you can roast a butternut squash in a 400 degree oven. Simply cut the butternut squash in two (lengthwise), remove the seeds and drizzle with olive oil. Roast for 30-35 minutes until the flesh is tender enough to puree.