Pumpkin Pancakes Oh Yes

When you're working with pantry ingredients, settling in for the long haul of much less frequent grocery store trips and long days working at home, you might just need pancakes. Canned pumpkin is one of the best things to keep stocked in your pantry! You can make pancakes, you can make waffles, you can help your dog's touchy tummy. But here we're just doing pancakes. These are super simple and use minimal eggs (we've got to stretch these ingredients!) and work perfectly with dairy alternatives yet turn out tender and crispy on the edges. If you don't feel like adding fat to the batter, no big deal. They turn out fine. If you use gluten-free flour plus egg, you don't need to add any additional binder. Bottom line: they're easy and satisfying. Extras store well in the fridge or freezer for popping in the toaster later. Spread with your favorite nut or seed butter before drizzling with maple syrup for extra protein to balance the morning starch + sweet.

Pumpkin Pancakes

Serves about 4

2 cups flour, whole wheat pastry flour, or gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup - 1 cup coconut milk (or any milk alternative) or milk
1 can pumpkin puree
4 tablespoons melted coconut oil, olive oil or melted butter
2 eggs, lightly beaten (or sub 1.5 tablespoons chia seeds mixed with 4 tablespoons water)

Mix dry ingredients in a small bowl. Mix wet ingredients in a medium bowl. Combine but don’t over mix. Fry on your favorite pancake griddle over a notch below medium heat. Grease pan between pancake batches with coconut oil.