Pumpkin Pancake Recipe

This really is my favorite time of the year. I love the cold weather & staying inside more, which makes me want to make things & bake things.  I also think that the abundance of pumpkin and pumpkin-related deliciousness that seems to be everywhere helps me really love Late Fall/Early Winter.

One of my favorite things to make for my little family is pancakes.  I have a favorite recipe that I usually use, but I recently came across a new one, changed it to make it a little better for you & totally fell in love with it.  It makes quite a few pancakes, but I recommend doubling it, cooking all of the pancakes and freezing the leftovers.  Take them out, put them in the toaster and you have a quick breakfast! 

Also, use Whole Wheat PASTRY Flour when you make these.  It will provide minerals and fiber and is unrefined, unlike white flour. My family loved these!

{This photo is from Sunset, the recipe is not}

Ingredients

• 2 cups Whole Wheat Pastry 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
• 1 1/2 cups organic milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons olive or grape seed oil
• 2 tablespoons apple cider vinegar(white vinegar will work too!)

Directions

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, 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.