Pumpkin Pancakes

Crispy, fluffy, full in flavor, vegan, low in fructose and the perfect fall breakfast. There is so much that our pumpkin pancakes have to offer. 

Prep Time: approx. 45 min.
Difficulty: easy
Yield: 4 servings

Ingredients:

• 1 box Frusano Pancake & Waffle Baking Mix
• ¾ cup + 1 tbsp unsweetened soy milk (or other plant-based milk)
• ¾ cup (7oz) fresh hokkaido pumpkin (or any pumpkin puree)
• 1 tbsp Frusano Corn Sugar
• 2 tbsp canola oil (plus more for frying)
• 1 pinch of salt
• 1 pinch of cinnamon (to taste)
• Frusano Rice Syrup - The Honey Alternative (to taste)

Preparation:

1. If using fresh pumpkin, first wash the pumpkin, remove the seeds and cut into small pieces for the pumpkin puree. Put the pumpkin in a pot with boiling water and let it simmer over medium heat for about 20 minutes. Once it's soft, drain the water, and blend to a smooth puree, then set aside. If using canned, skip this step.
2. In a mixing bowl, combine the Pancake Mix, soy milk, Corn Sugar, canola oil,  pinch of salt and cinnamon and mix everything together. Finally stir in the pumpkin puree and work it into an even dough. 
3. Next, heat some oil in a pan and fry the batter into small pancakes. (Tip: turn the pancakes as soon as the dough is almost baked on the sides.
4. Put the pancakes on a plate and drizzle with the organic rice syrup if you like.. 

Have fun preparing and enjoying!