![\"\"](\"http:\/\/blogs.butler.edu\/healthyhorizons\/files\/2018\/10\/pumpkin-pancakes.jpg\")
<\/p>\nPerfect Pumpkin Pancakes<\/p>\n
<\/p>\n
Yield: 12 servings<\/p>\n
Instructions<\/p>\n
1. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a<\/p>\n
large mixing bowl.<\/p>\n
2. In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil,<\/p>\n
mixing well.<\/p>\n
3. Add wet ingredients to flour mixture, stirring just until moist. Batter may be<\/p>\n
lumpy. (For thinner batter, add more milk).<\/p>\n
4. Lightly coat a griddle or skillet with cooking spray and heat on medium.<\/p>\n
5. Using a 1\/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin<\/p>\n
to burst, then flip pancakes and cook until golden brown, 1 1\/2 to 2 1\/2 minutes.<\/p>\n
Repeat with remaining batter. Makes about 1 dozen 3 1\/2 inch pancakes.<\/p>\n
Notes<\/p>\n
If you don’t have pumpkin spice on hand, don’t worry – it’s just a combination of<\/p>\n
cinnamon, nutmeg, ginger, and cloves. In this recipe, you can substitute 3\/4<\/p>\n
teaspoon cinnamon, 1\/4 teaspoon nutmeg and 1\/8 teaspoon each of ginger and<\/p>\n
cloves for the pumpkin pie spice.<\/p>\n
Remaining pumpkin puree can be frozen in an air-tight container for 1 to 2 months.<\/p>\n
Safety Tip: <\/strong><\/span>You can be sure your skillet or griddle is hot enough for pancakes<\/span><\/p>\n without burning your hand. Just sprinkle a few (3 or 4) drops of water on the<\/p>\n surface. If they dance and sizzle, you are ready to cook. Be sure handles of<\/p>\n skillets and pans are always turned toward the center or back of the stove, to<\/p>\n prevent the pan from catching on hands or clothes and causing burns.<\/p>\n Source<\/p>\n Kansas Family Nutrition<\/p>\n Per serving: $0.11<\/p>\n https:\/\/whatscooking.fns.usda.gov\/sites\/default\/files\/featuredlinks\/HealthyEatingonaBudgetCookbook.pdf<\/a><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Perfect Pumpkin Pancakes Yield: 12 servings Ingredients 2 cups flour 2 tablespoons brown sugar 1 tablespoon baking powder 1 1\/4 teaspoon pumpkin pie spice 1 teaspoon salt 1 egg 1\/2 cup pumpkin (canned) 1 3\/4 cup milk, low-fat 2 tablespoons … Continue reading