I simply took the Einkorn pancake mix from Young Living, and adapted the recipe because I had some leftover pumpkin in the refrigerator (after making my Pumpkin Einkorn Oatmeal muffins, another yummy treat). The pancakes were light, full of flavor, moist and the perfect sweetness. I did not even need syrup on them.
Let me know what you think.
Pumpkin Einkorn Pancakes
1 cup Einkorn Pancake Mix
2 Tbsp. muscovado sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 tsp. homemade pumpkin pie spice
1/4 tsp. powdered vanilla
Mix all dry ingredients together. Then add wet ingredients that have been mix lightly together:
1/4 cup pumpkin
1/2 cup coconut or almond milk
1 Tbsp coconut oil, melted
Mix well and add chopped walnuts, if desired.
Cook on hot pancake griddle or frying pan.
Don't touch until ready to flip as they will fall apart if not completely set. Cook until golden brown on both sides. Serve plain, with molasses or real maple syrup. Enjoy!