Pumpkin pancakes

By btaylor

From Jane Brody with a few modifications

Ingredients

• Wet ingredients
• 1/2 c rolled oats
• 1 c buttermilk or 3/4 c plus 1/4 c yogurt plus 1/4 t vanilla
• 1 egg white
• 1 whole egg
• 1 T oil
• 1/2 c pumpkin purée or more and less milk
• 1/3 c low fat milk
• Dry ingredients
• 1/2 c whole wheat flour
• 1/3 c all-purpose flour
• 2 T wheat germ
• 1 T sugar
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1/2 t ginger powder

Details

Servings 4
Adapted from thewelltrainedkitchen.wordpress.com

Preparation

Step 1

In a large bowl combine oats and buttermilk and let stand 15 minutes to soften.

Add remaining wet ingredients blending them well.

In a small bowl, combine all the dry ingredients. Stir them into the wet ingredients mixing until fairly smooth. Add more milk if too thick.

For each pancake place 3 T batter on hot greased griddle. Flip when undersides are golden and tops begin to bubble.