Nothing says the holiday like pumpkin and pumpkin spice. These pancakes are good any season but they taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
¾ cup 2% milk
½ cup pumpkin puree (canned or fresh)
1 egg, lightly beaten
1 tablespoons vegetable oil
1 tablespoons vinegar
1 cup all-purpose flour
1½ tablespoons brown sugar
1 teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons pumpkin pie spice
¼ teaspoon salt
In a medium bowl, mix together the milk, pumpkin, egg, oil and vinegar.
In a separate medium bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Stir into the pumpkin mixture just enough to combine. Do not over mix.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
Yield: 3 servings (2 pancakes per serving)
Note: Divide and freeze leftover canned pumpkin for another day. Store freezer bags or freezer container for up to 3 months.
Nutrition facts per serving: 235 calories, 7g Total fat, 300mg sodium, 34g Total carbohydrate (11g added sugar), 3g Dietary fiber, 8g protein