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Feasting With FARE: Pumpkin Pancakes

On this episode of Kid Cuisine Remix, Chef Leslie and Zacky are starting your day off sweet with delicious allergy-friendly pumpkin pancakes.

Makes: 8 pancakes

Ingredients

  • 1 cup unsweetened oat milk 
  • 1 Tbsp. apple cider vinegar
  • 1/3 cup pumpkin puree
  • 1 Tbsp. vegan butter
  • 1 tsp. pure vanilla extract 
  • 3 Tbsp. brown sugar
  • 1 Tbsp. maple syrup
  • 1 tsp. baking powder 
  • 1/2 tsp. baking soda
  • 1 pinch salt
  • 1/4 tsp. cinnamon
  • dash of ground ginger 
  • dash of nutmeg                        
  • 1 cup all-purpose flour

Instructions

  1. Combine milk and vinegar in a large bowl and let rest for 5 minutes to curdle.
  2. Then add melted vegan butter, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
 
  3. Add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. Let the batter rest for 5-10 minutes.

  4. Spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be enough for 8 pancakes.
  5. Flip when bubbles appear in the middle and the edges turn slightly dry.
  6. Cook for 1-3 minutes more on the other side, then plate.

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