Thinking ahead for a breakfast dish for the fall, our local chef Jahrid Longsworth has selected Pumpkin Spice Pancakes for his dairy-free recipe this month.
This middle school student may get up a bit earlier before he begins his distance learning lessons to prepare these tempting pancakes for breakfast.
Pumpkin Spice Pancakes
3/4 cup of flour
A pinch of salt
1 Tbsp. of brown sugar
1 cup of almond milk
1 Tbsp. of pure pumpkin from a can
1 tsp. of oil
1 tsp. each cinnamon, nutmeg, and ground cloves
1 tsp. of vanilla extract
1 Tbsp. of baking powder
Mix flour, baking powder, salt, oil, brown sugar and almond milk in one large bowl. Mix until smooth. Then add vanilla extract, pumpkin filling and seasonings. Mix until smooth. Heat a skillet or griddle over medium high. Add Smart Balance dairy-free butter or canola oil to skillet. Pour 1/4 cup of batter onto the skillet for each pancake.
As edges begin to brown, flip the pancake over. When the pancake is lightly browned on each side, remove it from the skillet. Jahrid is getting ready for the holiday season with this recipe.