Fall is my favorite season and I like to make the most of everything the season brings with it. So when it comes to the highly nutritious pumpkin I want to serve it as much as possible. Pumpkin Pie and Pumpkin Bread was not enough for my family we also love our Pumpkin Pancakes to start the day off with a hearty family breakfast. Why don't you try these delicious pancakes this weekend!
1 egg or egg substitute
2 – 3 cup soy milk or water
2 Tbs. brown rice syrup or honey
1 tsp. vanilla
1 cup pumpkin puree
3 cup whole wheat flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
Vegetable oil for frying
Combine the egg, 2 cups of milk, brown rice syrup, vanilla and pumpkin together. Add in the dry ingredients slowly adding more milk as needed, this batter should fairly thick. Mix well. Heat frying pan with a small amount of oil. Spoon batter on to hot frying pan and cook pancakes until nicely brown on both sides. If you are doubling (or more) this recipe place a platter in the oven set at 200° for the finished pancakes. That way everyone, even the cook, gets hot pancakes. Serve with honey, brown rice syrup, or pure maple syrup.
(Excerpts from Trish’s Dishes Copy right 2009)
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