Pumpkin Pancakes

Instructions

1. Combine all of the dry ingredients with the egg in a large bowl.
2. Slowly add in the almond milk until the batter has formed.
3. Lastly add in the pumpkin puree, vanilla extract and maple syrup, followed by any remaining almond milk.
4. Whisk together all of the ingredients until smooth and allow to rest for 5 minutes until the batter has thickened.
5. Heat a large frying pan with some oil; I like to use cooking spray for these.
6. Using a ladle, spoon the batter into the pan and cook the pancakes (3 at a time) for 3–4 minutes on one side until the pancakes start to firm up and bubbles appear, flip and cook on the opposite side for a further minute.
7. Serve and enjoy with your favourite toppings.