Fall is here. I can’t deny it anymore. As much as I want it to be summer again… it is time to move forward. I am a summer baby, and when it gets cold I get grumpy. I do enjoy fall until I gets uncomfortably cold though. In an effort to welcome in fall, and because I love pumpkin and pumpkin spice everything I figured it was time for some pumpkin pancakes!
These pancakes were REALLY good. Lots of “yum” noises from The Hubby.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 cups fat-free milk
- 1/2 cup canned pumpkin
- 1 egg
- 2 tablespoons canola oil
Directions
- In a large bowl, combine the first eight ingredients.
- In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
Sprinkle on some chopped pecans before you flip your pancake to cook the other side to make these pancakes even yummier!
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