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Almost MarthaS Pumpkin

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Ingredients

Adjust Servings:
1 1/4 cups all-purpose flour (or combination of the two) or 1 1/4 cups whole wheat pastry flour (or combination of the two)
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons brown sugar, firmly packed
1/3 - 1/2 cup pumpkin puree
2 tablespoons oil (used grapeseed)
1 large egg
1 cup vanilla almond milk (rice milk, soymilk, or other milk alternative will also work, you can also substitute 1 cup of plain)

Nutritional information

252.9
Calories
76 g
Calories From Fat
8.5 g
Total Fat
1.4 g
Saturated Fat
52.9 mg
Cholesterol
348.3 mg
Sodium
38.4 g
Carbs
1.3 g
Dietary Fiber
7 g
Sugars
5.8 g
Protein
78g
Serving Size

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Almost MarthaS Pumpkin

Features:
    Cuisine:

    I adapted this recipe from one created by Martha Stewart. Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour. But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Almost Marthas Pumpkin Pancakes (Milk-Free), I adapted this recipe from one created by Martha Stewart Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend , I adapted this recipe from one created by Martha Stewart Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend


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    Steps

    1
    Done

    Into a Medium Sized Bowl, Sift Together the Flour, Baking Powder, Spices, and Salt.

    2
    Done

    in a Separate Bowl, Combine the Sugar, Pumpkin, Oil, and Egg Until Homogenous.

    3
    Done

    Stir in the Milk Alternative, Followed by the Flour Mixture. Stir Until Just Combined; No Need to Overmix, a Few Lumps Are Okay.

    4
    Done

    Set That Aside and Heat a Wee Bit of Oil in a Skillet Over Medium or Medium-Low Heat (depending on How Finicky Your Stove Is).

    5
    Done

    Scoop About 1/4 Cup of Batter Per Pancake Into the Skillet and Cook For Roughly 3 Minutes Per Side, Give or Take. the Tops of the Pancake Will Have Bubbles Breaking at the Surface When It Is Time For That First Flip.

    6
    Done

    Serve Topped With Leftover Cranberry Sauce (as I Did), Pumpkin Butter, or the Traditional Maple Syrup.

    7
    Done

    This Batter Also Works Well For Waffles.

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