Ingredients

The following ingredients have 3 Servings
  • 1/3 cup plus 1 tablespoon pumpkin puree
  • 1 cup milk (reduced-fat or skim OR non-dairy milk such as almond, rice or soy milk)
  • 1 egg
  • 1 teaspoon real vanilla extract (optional)
  • 1 1/4 cups white whole wheat flour
  • 2 tablespoons coconut palm sugar or sucanat (any dry sugar substitute equivalent of 2 tablespoons sugar will work)
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice (or 1/2 teaspoon each of powdered ginger, cinnamon, nutmeg and clove)
  • 1/4 teaspoon salt
  • 2 tablespoons butter

Instruction

  • Mix together the pumpkin, milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, spices, and salt. Fold mixture into dry ingredients.
  • Coat a skillet, griddle, or saute pan with cooking spray (or alternatives) and place over medium heat. Ladle about 1/4 cup of the batter for each pancake. If necessary, use the back of the ladle to spread the pancake into a circle. Cook pancake for about 3 minutes, until bubbles form on the surface. Flip the pancake and cook for an additional 3 minutes on the other side.
  • Makes about 6 pancakes.