Whole Wheat Pumpkin Pancakes
- 1 cup Whole Wheat Pastry Flour
- 1 Tablespoon Baking Powder
- 1/4 teaspoons Salt
- 1/2 teaspoons Cinnamon
- 1/4 teaspoons Nutmeg
- 2 Tablespoons Brown Sugar
- 1/3 cups Pumpkin Puree
- 1 whole Egg
- 1 cup Milk
- 1/2 teaspoons Vanilla
- 2 Tablespoons Butter, Melted And Cooled
- Mix the dry ingredients together in one bowl (flour, baking powder, salt, cinnamon, nutmeg and brown sugar). Whisk the rest of the ingredients together in another bowl (pumpkin, egg, milk, vanilla and butter). Combine the two, mixing until just combined. Pour 1/3 cup of batter onto a pre-heated skillet on medium heat. Wait until the batter bubbles a bit around the edges and flip. Cook until both sides are lightly golden. Enjoy!
whole wheat pastry flour, baking powder, ubc, cinnamon, ubc, brown sugar, pumpkin puruee, egg, milk, vanilla, butter
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-pumpkin-pancakes-3/ (may not work)