Ingredients
Scale
- 1½ cups einkorn flour (or whole wheat flour)
- 2½ teaspoons baking powder
- 2 tablespoons coconut sugar
- Large pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ⅓ cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk (I use raw whole milk, but any milk you love will work.)
- 6 tablespoons coconut oil, melted
- Pure maple syrup, for serving
Instructions
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and add 1–2 tablespoons of butter or your oil of choice.
- Spoon the batter onto the skillet, forming pancakes of your desired size. Cook until small bubbles begin to form on the surface, then flip.
- Continue cooking until golden brown on both sides.
- Serve warm with pure maple syrup and your favorite toppings. We love them with plain yogurt and an extra sprinkle of cinnamon.