Does the fall weather have you in the mood for a little pumpkin? These baby size pancakes are the perfect dairy free alternative to regular pancakes, with the pumpkin addition you are craving on a cool fall morning.
Photo By S.M.
Pancakes were on the agenda this morning again, as we've been messing around with a good dairy free alternative for out little guy. After a trip to the pumpkin patch as a family yesterday, we decided to add that little extra fall flavoring to make them an extra special treat for a chilly fall day. Hot off the griddle, with a little avocado butter added on top, provided that melt in you mouth taste we were looking for. I hope you enjoy them as much as we did!
Dairy Free Pumpkin Pancakes
Prep Time: 5 minutes, Bake Time: 20 minutes, Total Time: About 25 minutes
Ingredients:
1/2 cup pumpkin puree
4 teaspoons canola oil
2 teaspoons vanilla extract
2 teaspoons baking powder
1 cup soy milk
1 cup flour
Instructions:
Grease a griddle or large pan, then heat to medium heat.
While the griddle heats up, dump all of your ingredients into a bowl and whisk them together until you have a smooth batter.
Pour your batter into a measuring cup, for easier pouring of pancakes.
Once your griddle is hot, pour tiny fist sized piles onto your griddle then let them cook. When the edges start to lightly brown, flip your pancake and let it cook for another minute or two.
Once they cool, I cut mine into strips for my 7 month old, or serve as is for older kids. You can even make some adult sized pancakes and enjoy them as a whole family. Finish them off with your topping of choice, ours is avocado butter, and enjoy!
Freezer Instructions:
If you're looking for a quick breakfast later, follow all the steps above then freeze them as is and thaw them when you are ready to eat them.
Leave a comment letting us know how you liked the recipe. Did you make any changes? Tell us below!
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