2 cups whole wheat flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice or cinnamon
½ teaspoon salt
2 tablespoons Encala
3 tablespoons maple syrup
1 cup milk (can use non-dairy milk)
1 cup pumpkin puree
¼ cup oil
Mix the flour, baking powder, pumpkin pie spice, salt, and Encala together.
In a separate bowl, mix the maple syrup, eggs, milk, pumpkin puree, and oil together.
Mix the egg mixture into the flour mixture until fully combined.
Preheat a medium sauté pan and pour on 1/4 cup of batter for each pancake. Cook until golden brown on each side.
Makes 8 pancakes, each containing ¼ tablespoon of Encala.
To prepare waffles, preheat the waffle iron.
Add about 1 cup of batter to the waffle iron and cook until golden brown on each side.
Makes 5 waffles, each containing 1/3 tablespoon of Encala.
Pro Tip: To include more Encala, as you start preparing the batter, mix 1 teaspoon of Encala with 2 tablespoons of low-sugar syrup and let sit for pouring over the pancakes / waffles. Also consider mixing 1 teaspoon of Encala with 2 tablespoons of melted of softened non-dairy butter to spread over the pancakes/waffles.
Source: Encala® Test Kitchen