Sugar-Free Pumpkin Pancakes

Sugar-Free Pumpkin Pancakes

1 cup all-purpose flour

1 cup white whole wheat flour

2 tsps baking powder

1 tsp baking soda

1 1/4 tsp cinnamon

1/2 tsp ginger

1/2 tsp cardamom

1/4 tsp nutmeg

1/2 tsp salt

3 Tbsp dry sugar substitute

1 1/2 cup + 1 Tbsp almond milk, unsweetened

2 large eggs

1 cup pure pumpkin puree

2 Tbsp vegetable oil

2 Tbsp vinegar

1 tsp molasses

1 tsp pure vanilla extract

In large mixing bowl, combine dry ingredients.

In separate medium mixing bowl, combine wet ingredients.

Make a well in the center of the dry ingredients and add the wet ingredients. Whisk the ingredients together until well combined.

Drop batter onto hot greased griddle or skillet. Batter will be somewhat thick. Flip pancakes when edges turn brown. Serve with canola butter or butter and top with sugar-free syrup.

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