These 7 Dairy-Free School Lunch Ideas are perfect for getting your kids out a lunch rut! Plus they’re delicious for anyone!
Author:MOMables - Laura
Prep Time:5 minutes
Cook Time:10-15 minutes
Total Time:15 - 20 minutes
Yield:12-16 mini pancakes
1 1/4cups all-purpose flour
1–2 tablespoons brown sugar, optional
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1cup milk of choice, ( I used unsweetened almond)
1/2cup pumpkin puree
1 large egg
2 tablespoons butter, melted
Maple syrup, for serving (optional)
In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice. Stir to combine.
In a separate large bowl, combine the milk, pumpkin puree, egg, and butter. Whisk to combine.
Add the dry ingredients to the wet ingredients and whisk together until just combined.
In a large greased skillet or griddle, over medium heat pour 1 to 2 tablespoons batter to make small pancakes.
For larger pancakes, up to 1/4 cup of batter. Cook for 2 to 3 minutes until pancake batter starts to bubble and flip. Cook for an additional minute or until the middle is cooked through and the bottoms are golden brown.
Remove pancakes from the skillet and serve with maple syrup, if using.