Description
Thick batter cooks up into fluffy, lightly spiced Pumpkin Pancakes! Perfect on a chilly school morning!
Ingredients
- 1-½ cup All-purpose Flour
- ½ cups Spelt Flour (You May Substitute All-Purpose Flour)
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ginger
- 1-½ cup Non-fat Milk
- ½ cups Canned Or Fresh Pumpkin
- 1 whole Egg
- 1-½ Tablespoon Vegetable Oil
Preparation
In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl whisk together the milk, pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over-mix. The batter will be thick! Ladle batter in desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the tops. Cook another few couple of minutes and remove from griddle.
Liv says these are best served plain and drenched with maple syrup, but I prefer mine topped with sliced banana, a spoonful of raisins and a sprinkle of walnuts!
