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