Pumpkin Pancakes For Baby And Me!

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup whole milk
• 1/2 cup canned pumpkin puree
• 1 large egg, room temperature
• 2 tablespoons canola oil (i used the less healthy butter at room temp. yum!)
• 1 tablespoon vinegar
• 1 cup whole wheat flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 pinch ground cloves
• 1 dash allspice
• finely minced lemon zest (optional)

Recipe

• 1 -in a large mixing bowl, whisk together milk, pumpkin, egg, butter, and vinegar til blended.
• 2 -in a separate bowl, combine dry ingredients. i like to whisk the dry ingredients together, they blend really well that way.
• 3 -stir dry ingredients into wet mix with a wooden spoon just until blended. batter will be very thick! let sit while you ready the pan (10 minutes or so).
• 4 -spray griddle or nonstick pan with oil (or use butter ;) and heat on medium.
• 5 -pour batter by 1/4 cupfuls onto pan and spread the batter out a bit. cook til bubbles form on top of pancakes, 2-3 minutes, and flip. cook til golden on second side, about 1 min more.
• 6 you can refrigerate these in an airtight container for 3 days, or wrap and freeze for a month. great toasted or broiled in a toaster oven.