Autumn is coming…

Ingredients

• 2 c. flour
• 1/2 tsp. salt
• 1 Tbsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. ground coriander
• 1/8 tsp. (pinch) nutmeg
• 3 Tbsp. sugar 0r 1½ tsp. sugar substitute, like stevia
• 4 eggs
• 1½ c. milk or regular, unsweetened soy or coconut milk
• 1 c. mashed pumpkin

Steps

1. In a large mixing bowl, combine all dry ingredients.
2. In a separate mixing bowl, beat together eggs, milk, and pumpkin.
3. Add wet to dry ingredients and beat ’til smooth.
4. Cook on griddle like any other pancakes:
   • Use about 1/4 – 1/3 c. batter per pancake.
   • Griddle on medium to medium-high heat until edges firm and batter bubbles.
   • Flip with spatula and cook reverse side ’til golden.
   • Heat an empty plate on high for 2 minutes in a microwave.
   • Place cooked pancakes on the heated plate in the microwave (not on) to stay warm while cooking remaining pancakes.
   • Keeping the pancakes warm can also be done on a warmed cookie sheet in an oven preheated to about 250 degrees Fahrenheit.