I feel like the dog days of summer can't end soon enough!  As Fall approaches, we love to change up our pancake recipe and add a nice little twist.  This pancake is fluffy yet still has substance, so you won't be hungry in an hour. This pairs great with a breakfast chicken sausage. 

-Chris 

Pumpkin Buttermilk Pancakes

(Makes 15-18 pancakes)

Ingredients:

• 2 tbs. vinegar + enough milk to make 2 c.
• 2 eggs
• 1 c. pumpkin puree
• 2 1/2 cups Spelt Flour
• 3 tbs. unsalted, melted and slightly cooled butter
• 2 tsp vanilla extract
• 1/3 c. coconut palm sugar
• 1/2 tsp baking soda
• 1 tbs baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice blend

Instructions:

1. Heat griddle to 325 degrees.
2. In a large bowl add the milk/vinegar mixture. Let sit for 10 minutes.
3. Add the pumpkin, eggs, butter, and vanilla. Wisk to combine.
4. In a separate medium bowl sift together the dry ingredients (this makes them fluffy!)
5. Pour the dry ingredients over the wet ingredients and wisk until combined. Don't overdo it.
6. Let batter rest for 5 minutes.
7. Melt 2 tbs. butter on griddle. Wipe off with a paper towel.
8. Use a 1/3 c. measure and pour pancakes onto griddle. 
9. Flip when edges become dry and bubbles form.

Serve hot with maple syrup, chopped pecans or chocolate chips if you like!