A breakfast bursting with fall flavor. Featuring Bison Sour Cream, these pumpkin pancakes have just the right amount of spice to kick off your day.
This recipe uses:
In a large bowl, whisk together all dry ingredients: flour, coconut sugar, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, whisk together all wet ingredients: Bison Sour Cream, pumpkin puree, egg, coconut oil, milk, almond extract, and lemon juice.
Whisk together dry and wet ingredients in a medium mixing bowl, creating a thin pancake batter.
Lightly coat a large skillet or griddle with oil and place over medium heat.
Add 1/4 cup of pancake mix and smooth into rounds with the back of a ladle or spoon.
Allow pancakes to cook until bubbles form on the surface and they are golden on bottom, about 3-4 minutes.
Flip and cook for an additional 3 minutes, or until golden on the bottom.
Serve with Bison Sour Cream on the side and pure maple syrup. Enjoy!