Yield: 14 pancakes
Serving size: 2 pancakes

Ingredients

• 1 bag (3 cups) Fearless Maple Pancake & Muffin Mix
• 1½ tsp pumpkin pie spice
• 1 tsp orange zest (optional)
• 3 large eggs, beaten
• 5 Tbsp sour cream
• ⅓ cup canned (no-added-sugar) pumpkin
• 2-4 Tbsp unsweetened nut milk (based on desired batter thickness)
• Optional add-in for batter or topping: ¼ cup chopped walnuts

Instructions

1. Combine all dry ingredients (maple mix, pumpkin pie spice, orange zest) in a medium bowl.
2. Add the beaten eggs, sour cream, and pumpkin to the dry mixture and blend together to form a smooth batter.
3. Add small amounts of nut milk at a time (i.e. by the tablespoon) to reach a desired batter consistency (Note: Batter will thicken as it stands).
4. Using the cooking instructions on the back of the Pancake & Muffin mix, add ~2 Tbsp of batter to a lightly oiled pre-heated skillet or griddle set to 375 degrees Fahrenheit. 
5. Flip pancakes when edges are set and a spatula can be placed underneath pancake edges (1-2 minutes) and cook the other side for ~1 minute (Note: Pancakes will continue to cook after removing from heat source so avoid overcooking).
6. Keep pancakes covered (i.e. with foil wrap or wax paper) to minimize loss of moisture.
7. Top pancakes with nuts or other desired toppings and enjoy while they’re warm. Can wrap and freeze any leftovers.