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
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 a 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.