Pumpkin and Spice Pancakes

Wow does it feel like fall this morning. Last night we were able to sleep with our windows open and wake to the smells of turning leaves. Even my morning run was reminiscent of times much later in the autumn season. That's why I decided to pull together some lazy Saturday pancakes with a hefty taste of fall. Gee, I gotta tell you. These soft and delicious pumpkin pancakes just did the trick!

We used canned pumpkin, light brown sugar, whole wheat flour and low-fat vanilla yogurt to create these delights, but if you wanted to use fresh pumpkin puree, dark brown sugar, and buttermilk in place of yogurt, be my guest! Instead of whole wheat flour, you might use a white flour or a cake flour.

You will need:
2 large mixing bowls
1 hot and greased griddle

Ingredients:
1 1/2 cups whole wheat flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 cup low-fat yogurt (We used Dannon's All Natural Vanilla, but you could use plain)
1 cup pumpkin puree (1/2 a 15 oz can)
2 eggs
2 tbsp olive oil
1/2 tsp vanilla extract
2 tbsp light brown sugar
1/2 cup milk
2 tbsp ground flaxseed (optional)
1 cup chopped almonds (optional)

Instructions:
In a bowl, combine flour, baking soda, baking power, salt, spices and flaxseed. Make sure to evenly mix, so that the baking soda and powder are well spread throughout the flour mixture.

In a separate bowl, beat the eggs until well combined. Add in yogurt and beat until well mixed. Add in the pumpkin and once again mix well. Add in oil, vanilla, brown sugar and milk and mix well. Make sure the brown sugar is fully dissolved so there are no lumps.

Make a well in the center of the flour mixture. Into this depression, pour the mixture of wet ingredients. Mix until just combined. If mixture is too heavy (it should be on the drippy side) add more milk to adjust. Fold in almonds.

Pour small amounts of batter onto hot, greased griddle. Fry on each side until cooked through (about 3-5 minutes).

Serve with powdered sugar or maple syrup.


Enjoy!