Pumpkin Pancakes

And the pumpkin blitz continues! Yes, if I am going to cook pumpkin in the oven and have the puree on hand, I am going to use it in a variety of ways. Here are some ways to compliment the Pumpkin Pancakes:

• make orange butter by blending together grated orange zest and soft unsalted butter
• make cranberry sauce (see “Cranberry Sauce” post), keeping it tart, and then add a little maple syrup when topping the pancake
• top with chopped walnuts or chopped pecans
• top with the standby, delicious, good quality pure maple syrup!

Pumpkin Pancakes
2 cups soft whole wheat flour
1 T sucanat *
1 T baking powder
1 t salt
2 t pumpkin spice **
2 cups milk (cow, rice), or 1 cup soy milk & 1 cup water
1/2 cup pumpkin puree***
1 egg or equivalent substitute****
2 T safflower oil or melted butter
t = teaspoon
T = tablespoon

Sift the flour, sucanat, baking powder, salt and spice together in a large bowl. In a separate bowl combine the milk, puree, egg and butter or oil. Pour the combined wet ingredients over the dry and mix gently with a hand whisk, being careful not to over mix.

Cook the pancakes on a medium heat. If they seem too thick, and are not cooking thoroughly, then add a little more milk to thin the batter down.

Keep warm in the oven until finished cooking all of the batter. Serve with the your favorite toppings (see list above) and enjoy a seasonal pancake experience!

*Sucanat is an unrefined sugar that is available at most health food stores. The name sucanat is a brand name for this whole cane sugar. It is dark in color and contains the natural molasses that is in the sugar cane