Pumpkin Pancakes

          

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Original recipe makes 12 pancakes

Ingredients

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

  • PREP

    20 mins

  • COOK

    20 mins

  • READY IN

    40 mins

Directions

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition

Calories: 278 kcal
Carbohydrates: 45.8 g
Cholesterol: 40 mg
Fat: 7.2 g
Fiber: 2.6 g
Protein: 7.9 g
Sodium: 608 mg

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