Pumpkin Pancakes
1 cup whole wheat flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
1 cup low-fat milk or soy milk
1 egg
1/3 cup canned pumpkin puree
2 tbsp canola or sunflower oil
1. In a large bowl, mix together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt.
2. In a small bowl, whisk milk and egg together. Add pumpkin and 1 tbsp of oil, mix well. Combine pumpkin mixture with flour mixture, mix well.
3. Heat 1 tbsp of oil in a large skillet over medium heat. Add 1/4 cup of batter to form each pancake; make sure pancakes are not touching one another.
4. Cook pancakes for about 2 minutes, until bubbles appear and edges begin to brown. FLIP! and cook for an additional 1-2 minutes.
5. To keep pancakes warm while cooking additional batches, stack pancakes on a plate and put into a 200-degree oven. Serve warm with maple syrup.
