Banana Pumpkin Pancakes
1 cup white flour
1 cup whole wheat flour
7 tablespoons sugar
4 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
1-1/2 cups nondairy milk
1/4 cup canned pumpkin puree
2 tablespoons canola oil
2 teaspoons vanilla extract
1 ripe banana, chopped
1. In a mixing bowl, combine white flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, and salt. Add nondairy milk, pumpkin puree, canola oil, vanilla extract, and banana; whisk until the lumps are mostly gone. Add extra nondairy milk, if needed, to achieve desired batter thinness.
2. Lightly oil a griddle and heat to 275 degrees Fahrenheit. Pour the batter on to the hot griddle, forming medium-sized pancakes. Flip pancakes over when lightly browned. Remove from the griddle when the other sides are lightly browned. Serve with some warmed maple syrup and enjoy.
SO HOW'D IT GO?
For some reason the quantity of non-dairy milk was changed above when I posted this recipe. You will need 2-4 additional tablespoons of non-dairy milk to achieve the right consistency, otherwise the batter will be way too thick.