Pumpkin Pancakes

 

Ingredients:
1 1/4 cups all purpose flour
2 Tbsp light brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
Pinch ground ginger
1 c milk (whole, 2% or almond milk)
1/2 cup canned (or well baked*) pumpkin or butternut squash 1 egg
2 Tbsp vegetable oil
1 tsp vanilla

Directions:
-In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and ginger and set aside.
-In a medium bowl, whisk together the milk, pumpkin (or butternut squash),egg, vegetable oil, and vanilla.
-Pour wet ingredients into flour mixture and mix gently until completely combined.(do not over mix)
-Heat griddle to medium heat.
-When griddle is warm ladle batter onto griddle and cook until small bubbles form. Turn and cook other side until light brown.
-Remove from griddle, spread with butter and cover with maple syrup or agave.

-Eat and Enjoy!

*If using fresh pumpkin or butternut squash: Cut small pumpkin or medium squash in half. Bake on an oiled baking sheet skin side up for about 1 hr on 350* F until very soft. Scoop out of skin and mash well. Cool and measure as needed.

 

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The Garden of Bliss is located on the campus of Maharishi School in Fairfield, Iowa.

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804 Dr. Keith Wallace Drive 
Fairfield, IA 52556 

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641-919-3181

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