Pumpkin Pancakes
(Makes 9 pancakes)
½ cup whole wheat flour
¾ cup all-purpose flour
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup low-fat milk
2 Tablespoons canola oil
1 egg
½ cup canned pumpkin
Directions:
1. Measure the dry ingredients into a large mixing bowl: whole-wheat flour, flour, sugar, baking powder, salt, cinnamon, ginger and cloves.
2. Add the milk, canola oil, and egg into a small mixing bowl. Whisk the ingredients together until blended and add to the dry ingredients.
3. Add the pumpkin and stir.
4. Lightly grease a large frying pan with canola oil and heat to medium high.
5. Drop in ¼ cup of batter for each pancake.
(Makes 9 pancakes)
½ cup whole wheat flour
¾ cup all-purpose flour
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup low-fat milk
2 Tablespoons canola oil
1 egg
½ cup canned pumpkin
Directions:
1. Measure the dry ingredients into a large mixing bowl: whole-wheat flour, flour, sugar, baking powder, salt, cinnamon, ginger and cloves.
2. Add the milk, canola oil, and egg into a small mixing bowl. Whisk the ingredients together until blended and add to the dry ingredients.
3. Add the pumpkin and stir.
4. Lightly grease a large frying pan with canola oil and heat to medium high.
5. Drop in ¼ cup of batter for each pancake.
6. Flip each pancake when you see bubbles rising to the top.
7. Top with apple butter or maple syrup. You did it! Yum!
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