Fluffy, soft and yummy pumpkin pancakes are the best breakfast you can have to get into the fall season mode. Not to mention the fact that pumpkin is rich in antioxidants, has anti-inflammatory properties ( good for those arthritic joints) and has fiber. What more could you ask for? Make a batch for your family today and they will love it!
Ingredients for Pancake mix
1 cup all purpose flour
1/2 tsp baking powder
Salt to taste
Ingredients for Pumpkin Spice
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 tsp cloves powder
1/4 tsp ginger powder
Tip: 1/4 tsp is about a pinch
Ingredients for Pumpkin Pancake
1 cup pancake mix
1/2 cup fresh ( see recipe to make fresh pumpkin purée) or canned pumpkin purée
1 tsp pumpkin spice
1 tablespoon sugar ( optional)
1 egg or 2 egg whites
1/4 to 1/2 cup milk ( fat free milk or 2% milk)
1 tablespoon oil (optional)
Blend the egg or egg whites into the pumpkin puree with a whisk.
Add the pumpkin spice ( I skipped the ginger powder because my kids are not too keen on it and it turned out just fine without it), sugar, pancake mix and the oil. Add the milk slowly and use as required. If you want thick pancakes add less milk. If you like thinner pancakes add the whole milk until you get the consistency you like. This batter makes about six medium size pancakes.
Tip: For those of you who are not familiar with making pancakes, the batter should not become runny. Stop adding milk once you achieve the consistency of cake batter. Use a ladle or measuring cup to pour the batter onto the griddle or dosa pan on medium flame. When you see bubbles appear on the batter, it is ready to be flipped over. Hey presto! Your pumpkin pancakes are ready. Serve them with a chunk of your favorite butter or smart balance or any other butter alternative and smother in syrup. Now its time to indulge yourself!
Don’t forget to let me know how it turned out. 🙂
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