Pumpkin Pancakes

1 1/2 cup whole wheat flour
 2 Tbs brown sugar or Sucanat sugar
2 tsp. aluminum-free baking powder
1 tsp. sea salt
1 tsp. pumpkin pie spice
2 eggs
1-1/3 cup milk
1/2 tsp. pure almond extract
3/4 cup canned pumpkin (WITHOUT spice already added to it)

Combine flour, sugar, baking powder, salt, and spice. In a separate bowl, whisk eggs, milk, almond extract, and pumpkin. Pour into dry mixture and stir to combine.


Drop on a hot griddle (325-350 degrees F), using 1/3 cup measuring scoop. Cook until bubbles begin to form on the top, then flip and cook other side until golden brown.


Serve with warm maple syrup and top with almond slivers (if desired).

Makes 9 pancakes