Pumpkin Pancakes

by Ande Solge

Photo courtesy Nora Zelluk

Ingredients:

  •  2 c. all-purpose flour
  • 3 Tbs. brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1 1/2 c. milk
  • 1 c. pumpkin puree
  • 1 egg
  • 2 Tbs. vegetable oil
  • 2 Tbs. vinegar

Directions:

  • In a large bowl, mix together the milk, pumpkin puree, egg, oil and vinegar.
  • In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, salt and spices. Stir into the pumpkin mixture, just enough to combine.
  • Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 12 pancakes. Makes 12 pancakes.

Makes 12 pancakes.

Nutrition information:
Per pancake: calories (kcal) 144, fat (g) 3.2, protein (g) 23.8, carbohydrates (g) 25.1, fiber (g) 1.3, Sodium (mg) 305

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