Pumpkin for Breakfast!

Searching for more ways to slip in pumpkin to your autumn diet before the season ends? We have found (and tried) another favorite. As the colder weather sets in, wake up to a warm and delicious breakfast. These pumpkin pancakes were easy to make, healthy, and kid-approved. 

My personal recommendation: add a little powdered sugar, pecans, and real maple syrup!

www.allrecipes.com

Original recipe makes 12 pancakes

1 1/2 cups milk

1 egg

1 cup pumpkin puree

2 tablespoons vegetable oil

1 teaspoon baking soda

2 tablespoons vinegar

1 teaspoon ground allspice

2 teaspoons baking powder

2 cups all-purpose flour

3 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep: 20 min

Cook: 20 min

recipe found at: http://allrecipes.com/recipe/pumpkin-pancakes/