Description
The easies most delicious pumpkin pancakes you will ever make!
Ingredients
Units
Scale
- 2 tsp of OUR Pumpkin Spice
- 1 c pancake mix of choice (dry)
- 3/4 c water (more if too thick)
- 1/2 c pure pumpkin (not pumpkin pie mix)
- 1 tsp vanilla
- blueberry sauce (see ingredients below)
- fat free whipped cream
- pinch of Pumpkin Spice to garnish
Blueberry Sauce
- 2 pints fresh or frozen blueberries
- 1/2 c water
- 1/4 c monkfruit sweetener
- zest of lemon
- juice of lemon
- pinch of Pumpkin Spice
- 1 pinch Salt
- 1 splash Pure vanilla extract
- Slurry – 1 T of cornstarch + 1/4 c water
Instructions
Pumpkin Pancakes;
- In a bowl mix the pancake mix, water , pumpkin puree, Pumpkin Spice, and vanilla;
- Set to the side for about 5 minutes. If the batter is too thick, add a splash of water until consistency is good;
- While pancake batter is resting, preheat your pan or flat top;
- Once ready, use 1/4 cup to pour each pancake;
- Cook on both sides and garnish with my blueberry sauce (directions below), whipped cream and a pinch more of Pumpkin Spice!
Blueberry Sauce
- Combine all ingredients into a small saucepan, including the 1/2 cup water listed;
- Bring to a boil;
- Once boiling mash up the blueberries;
- Lower heat to a simmer and if the sauce isn’t thick enough add a slurry (make sure to mix those up before pouring into blueberry mixture);
- Bring to a low boil too thicken then back down to a simmer;
- Remove Sauce from heat, let it cool;
- Store in the refrigerator for 7-10 days in an airtight container or you can freeze.
- Prep Time: 15
- Cook Time: 20