Pumpkin Flapjacks

A couple of weeks ago I bought a book called The Lean by Kathy Freston. Its a wonderful book about leaning into a vegan diet. It is a thirty day program to gradually replace your old habits with new, better ones. They are really simple things like drinking more water, getting more exercise, taking vitamins, etc. It is a great program that I would recommend to anyone thinking about taking this step.

There are also some great recipes in the back of the book. One of them is pumpkin flapjacks. They are awesome! So I thought I would share the recipe with you.

Pumpkin Flapjacks

1 cup all purpose flour
1/2 tspn salt
2 tspn baking powder
1/4 tspn allspice
1/8 tspn ground cloves
1 tspn ground ginger
1 tspn cinnamon
1/4 tspn ground nutmeg
1 cup pumpkin, canned or pureed fresh
1 cup almond milk
1/2 cup water
2 T oil
2 T agave nectar
2 T apple cider vinegar
1 tspn vanilla extract

Sift the flour, salt and baking powder together in a large bowl. Add the spices and mix well. In a separate bowl, whisk together the pumpkin, milk, water, oil, agave nectar, vinegar, and vanilla. Fold the pumpkin mixture into the dry ingredients.

Preheat a large, seasoned cast iron skillet over medium heat for 5 minutes. Spry the pan with a small amount of cooking spray. Pour 1/4 cup of batter for each pancake. Cook the pancakes about 3 minutes per side, or until golden brown.