Whole Wheat Pumpkin Pancakes

• 1 cup Canned Pumpkin Puree
• 1 Egg
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1-1/2 cup Milk (plus More If Batter Is Too Thick)
• 1-1/2 cup Whole Wheat Flour
• 1/2 teaspoons Salt
• 1 Tablespoon Baking Powder
• 2 Tablespoons Granulated Sugar
• 1 Tablespoon Brown Sugar
• Butter, For Serving And For Your Griddle
• Maple Syrup, Chopped Pecans And Granola, Optional Toppings

1. Preheat oven to 200 F. In a large bowl, whisk together pumpkin puree, egg, vanilla, pumpkin pie spice, cinnamon and milk. Add the flour, salt, baking powder, granulated sugar and brown sugar and mix to combine. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pour-able.
2. Heat large non-stick skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface. One at a time ladle the batter onto the pan or griddle in your desired pancake sizes (don't crowd the pan-do this in batches if needed). Wait a minute or two, until the bottom is browned to your liking. Then flip to the other side and cook until browned to your liking. Pancakes should be light golden brown and set in the middle. Put the cooked pancakes on a cookie cooling rack in the preheated oven until serving. Repeat cooking the rest of the batter.
3. Top with butter, sprinkle with chopped pecans, granola and drizzle with warm syrup. Enjoy!

egg, vanilla, pie spice, cinnamon, milk, whole wheat flour, salt, baking powder, sugar, brown sugar, butter, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-pumpkin-pancakes-5/ (may not work)