Pumpkin Pancakes

Pumpkin Pancakes: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 tablespoon (15 ml) apple cider vinegar

1 cup (235 ml) whole milk (choose cow’s or unsweetened plain soy milk)

3 eggs

1/4 cup (60 ml) milk (whole or low-fat cow’s or plain, unsweetened soy or almond)

1/4 cup (60 g) applesauce

3 tablespoons (45 g) coconut oil, melted and cooled

1 teaspoon vanilla extract

1/2 cup (125 g) pumpkin purée (unsweetened)

1/2 cup (125 g) part-skim ricotta cheese (fresh if you can find it)

1 1/4 cups (155 g) flour (use unbleached, whole-wheat pastry, or a combination)

2 tablespoons (28 g) baking powder

2 teaspoons (9 g) sugar or xylitol

1 1/2 teaspoons (3.5 g) pumpkin pie spice (or 1 teaspoon cinnamon with 1/8 teaspoon each allspice, nutmeg, and clove)

1/4 teaspoon salt

Cooking oil spray

Cooking Instructions:

In a small bowl, whisk the cider vinegar into the whole milk and set aside for 5 minutes.

In a mixer, beat the eggs. Add the milk, applesauce, coconut oil, vanilla, and vinegar-milk, and beat until well incorporated. Add the pumpkin and ricotta and beat on low until well mixed.

In another large bowl, add the flour, baking powder, sugar, pumpkin pie spice, and salt, and whisk lightly until combined. Slowly add the dry mix to the wet and beat on low until just combined; do not overmix.

Spray a griddle pan or cast-iron skillet with oil and heat over medium heat until a drop of water added to the pan sizzles. Reduce the heat to medium-low. Pour small puddles of batter (3- to 4-inch, or 7.5- to 10-cm, rounds) and cook until bubbles begin to form on the top surface. Flip once and cook for another 2 to 3 minutes, or until the other side is cooked through (they’ll stop steaming).