Pumpkin Pancakes

NOTES

• Yum! Perfect for this time of year. Make a double batch and freeze leftovers once cool. To reheat, thaw overnight in fridge, then heat on a baking sheet for 5 minutes at 350.
• Serve with butter and syrup or try beating on high 1 c. of heavy whipping cream mixed with 3 tbsp sugar, 1/4 tsp vanilla, and 1 tsp cinnamon or pumpkin pie spice. Beat until stiff peaks form and it has the consistency of whipped cream (about 2-4 minutes).
• Recipe modified from allrecipes.com

INGREDIENTS

• 1 1/2 c. milk
• 1 c. pumpkin puree
• 1egg
• 2 tbsp vegetable/canola oil
• 1 tsp vanilla
• 2 tbsp vinegar
• 2 c. all-purpose flour (or use 1 whole wheat and 1 all-p)
• 3 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground allspice
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt

DIRECTIONS

1. In a large bowl, mix together the milk, pumpkin, egg, oil, vanilla and vinegar.
2. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Mix dry ingredients into the pumpkin mixture until just combined.
3. Heat a lightly oiled griddle, electric skillet (my personal favorite for cooking pancakes!) 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.