Pumpkin Pancakes

 1 1/2 cups milk (or 1/2 cup powdered milk and 1 1/3 cups water)

1 cup pumpkin puree

1 egg

2 Tbsp vegetable oil

2 Tbsp vinegar

2 cups flour

3 Tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine 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.

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.  

Of course we make them with chocolate chips and sometimes also sprinkle sunflower seeds or chopped walnuts or pecans on top before you turn them.  They are delicious with maple or buttermilk syrup, jams or even caramel syrup and whipped cream.

Makes 6 pancakes

278 Calories, 7.2 g fat, 40 mg Cholesterol, 608 mg Sodium, Total Carbs 45.6g, Dietary fiber 2.6 g, Protein 7.9 g.