Pumpkin Pancakes

By á-4100

I created this recipe Fall 2010

Ingredients

• 1 c wheat flour
• 2 T brown sugar
• 2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• dash salt
• 1-2 T b powder
• 1 egg
• 1 T olive oil
• 3/4 cup milk
• 1 t maple extract
• 1/2-3/4 c pumpkin puree (more to boost flavor?)
• maple syrup, plain yogurt for serving
• Add chopped pecans, milled flax
• Pumpkin syrup (also works for latte syrup)
• 1/3 c pumpkin puree
• 1 1/4 c water
• 1/2 c sugar (or altn sweetener)
• 1 t. pumpkin pie spice
• 1 tsp vanilla (add after cooking)

Details

Servings 8

Preparation

Step 1

Combine all dry ingredients.

Add eggs, oil and milk. Stir well.

Fold in pumpkin puree and other selected additives.

Spoon by 1/4 cup measure onto hot, greased griddle on medium heat. Flip when bubbles form and edges start to dry.

Serve with 1 T chop pecans, plain yogurt, pumpkin butter, maple syrup or pumpkin syrup.

Syrup- Combine all ingredients in a sauce pan and bring to boil. Cook over medium heat, stirring to keep from burning (~10 mins) and remove from heat. Store in heat proof container in fridge. Heat to serve with pancakes, plain yogurt or turn into latte.