At our house we love pumpkin! We put it in everything during the fall. I made these pancakes for dinner. You can finish them off with pecans, maple syrup, cinnamon, or greek vanilla yogurt !

Yields 6 hearty pancakes

Ingredients:

1 farm fresh egg
1 TB canola oil
1 tsp Mexican vanilla extract
2/3 cup puréed pumpkin
3/4 cup low fat buttermilk
1/8 cup brown sugar
1/2 cup whole wheat pastry flour
1/2 and 1/8 cup of AP Flour
1 TB of milled flaxseed
1/2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Directions :

1. Add pumpkin, milk, eggs, oil, vanilla, and brown sugar into medium bowl and whisk to combine.

3. Mix but don’t over mix

4. Mix all dry ingredients together in a small bowl.

5. Slowly add dry ingredients into wet batter

6. Heat griddle on medium to medium high heat. Measure scant 1/2 cup size pancakes onto pan.

7. Watch for the pancakes to brown up on the side and flip

8. Enjoy 😉