Thanks to Benedictine university Dietetic Intern Kristin Lawler for sharing this recipe. Kristin says, ” Pumpkins help make pancakes healthier and your kids never even have to know! Make them healthier by letting your kids put faces on them with slices of fruit instead of syrup.”
1 ½ cups skim milk
1 cup pumpkin, pureed
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, 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.
Serves 4
From: http://allrecipes.com/recipe/pumpkin-pancakes/
