Chai Spiced Pumpkin Pancakes

In a large bowl, combine the All-Purpose Flour (1 1/2 cups), Brown Sugar (2 Tbsp), Baking Powder (2 tsp), Salt (1/2 tsp), Simply Organic Ginger Root, Ground (1/4 tsp), Ground Cardamom (1/4 tsp), Simply Organic Nutmeg, Ground (1/4 tsp), and cSimply Organic Cinnamon, Ground (1/4 tsp). Set aside.

In another bowl, whisk together Buttermilk (1 cup), Eggland's Best Organic Eggs (Brown) (2), Unsalted Butter (2 Tbsp), Simply Organic Vanilla Extract (1 tsp), and 100% Pumpkin Purée (1/2 cup). Add the wet ingredients to dry ingredients and stir until well combined. The pancake batter will be a little thick, don’t over mix the batter.

Heat a medium skillet and coat with cooking spray.

Using ¼ cup pour the batter and cook the pancake on a medium flame. Once the bubbles form, flip the pancake to the next side carefully and cook for another 2-3 minutes.

Transfer the cooked pancakes to a serving plate and top it with Maple Syrup (2 Tbsp) and Pecans (1/2 cup).