Ingredients:
1 1/4 cup whole wheat flour
2 tablespoons raw sugar
2 tablespoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
pinch ground cloves
1 cup milk
6 tablspoons canned pumpkin
2 tablespoons melted butter
1 egg (or 1/2 cup egg substitute)
Directions:
1. Whisk together the dry ingredients until they are thoroughly combined.
2. In another bowl, combine milk, pumpkin, butter, and egg.
3. Fold pumpkin mixture into dry ingredients.
4. Measure out 1/4 cup of batter for each pancake. Cook on heated, greased griddle, about three minutes on each side.
This recipe makes 8-10 pancakes. Serve with syrup and butter.
Prep Time: 5 minutes
Cook Time: 20 minutes
