Recipe of the Month: Pumpkin Pancakes
1 1/2 cups whole wheat pastry flour 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teapoon ground nutmeg 1 cup buttermilk 1 cup canned pumpkin puree 1 egg, slightly beaten 2 tablespoons canola oil 1 teaspoon vanilla 2 tablespoons dark brown sugar Blueberries, banana slices, and maple syrup
Preheat griddle to 325F or over medium high heat.
In a large bowl, mix together flour, baking soda, salt, cinnamon, ginger, and nutmeg. In a second bowl, combine buttermilk, pumpkin, egg, oil, vanilla, and brown sugar.
Pour the "wet" ingredients from the second bowl into the "dry" ingredients contained in the large bowl. Genly mix until just combined.
If griddle is not non-stick, brush on 1-2 teaspoons of oil before each set of pancakes. Ladle the pancake batter onto the preheated griddle. Cook until browned on the bottom, about 2-3 minutes. Flip and heat until second side is browned. Remove from the griddle and repeat with remaining batter.
Serve with blueberries., banana slices, and maple syrup.
Makes 4 servings | 
