PUMPKIN PANCAKES TOPPED WITH PUMPKIN SEEDS
 
 
Author:
Serves: 9-10 pancakes
Ingredients
  • 1½ Cups + 2 Tablespoons of Almond Milk
  • ½ Cup of Pure Pumpkin (I used Libby's brand)
  • 2 Eggs
  • 2 Tablespoons of oil
  • 2 Cups flour
  • 3½ Tablespoons brown sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
Instructions
  1. Preheat griddle or skillet over medium heat
  2. Preheat oven to 400 F
  3. In a large bowl combine and stir together flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
  4. In a medium bowl whisk milk, pumpkin, eggs, and oil. Mix until combined. DO NOT OVER MIX.
  5. Stir in pumpkin mixture.
  6. Add 1 tablespoon of butter to griddle or skillet. Add ⅓ cupfuls of batter to griddle or skillet. Cook for 3-4minutes or until edges are brown and bubble free. Turn and cook until browned. Repeat process with remaining batter.
  7. Place pumpkin seeds in the oven (See notes for instructions)
  8. Serve hot, topped with butter, pumpkin seeds, and maple syrup.
Notes
Oven Roasted Pumpkin Seeds:

Lightly grease the pan with butter, sprinkle on seeds, and lightly dust with brown sugar.

Roast at 400 F for 5-10 minutes until golden brown.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/pumpkin-pancakes-topped-with-oven-roasted-pumpkin-seeds/