2 cups whole wheat flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
2 tsp of cinnamon or pumpkin spice (a blend of cinnamon, ginger, nutmeg and allspice)
1.5 cups of low fat milk
1 cup canned pumpkin (just plain pumpkin not pie filling)
¼ cup vegetable oil
In a large bowl, combine flour, sugar, baking powder, salt and spices.
In a small bowl, whisk together milk, pumpkin, eggs, and oil. Stir into dry ingredients until just blended.
Pour about 1/4 to 1⁄3 cup batter onto hot griddle or frying pan. Cook until tops are bubbly, turn and cook other side until browned.
Makes 10-12 Pancakes
I made a few changes: I used all whole wheat flour instead of a blend of white and whole wheat, I also just added the eggs whole. The original recipe called for separating them then whipping the whites, which wasn’t necessary for a nice end product…why add extra time and dishes?! I will also say that the canned pumpkin smell and appearance can be a bit of a turn off, power through.
Get your fall on people!