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1/2 cup pumpkin ; canned
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon vanilla extract
1 tablespoon canola oil
1/4 cup maple syrup
1/2 cup buttermilk
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 medium egg(s) ; or 1/4 cup egg substitute
Submitted by boz
Pancakes made with pumpkin puree and a host of other stuff.
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
- Combine baking soda, baking poweder, salt, cinnamon, nutmeg, ginger and flours in a medium bowl.
- In another bowl medium, combine egg, buttermilk, pumpkin, maple syrup, vanilla and oil, and whisk together.
- Pour pumpkin mixture into flour mixture, and stir until moistened. The batter may be a bit lumpy.
- Preheat a large nonstick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto skillet for each pancake.
- Cook for 2 to 3 minutes or until tops are bubbly. Flip the pancakes and cook for 2 to 3 minutes more or until slightly browned. Drizzle each pancake with extra syrup, if desired.
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