Pumpkin Pancakes

It's a drizzly dreary Saturday, and I wanted some good fall comfort food. Inspired by a fellow pumpkin-loving colleague, I decided pumpkin pancakes were the route to go. They're a great pick me up on a lazy weekend morning full of warm autumn flavours and a fluffy, almost cake like consistency. Thankfully, though, they're not too sweet, and not too indulgent either (tried to keep it as healthy as possible, with even some ground flax thrown in for added benefits). Could there be a better combination than pumpkin, real, local maple syrup and pecans?



You will need:

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tbsp ground flax seed (optional)
2 tbsp brown sugar (or less, if you want less sweet)
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1/2 cup canned pumpkin
1 cup milk (skim, 2 %)
1 large egg
1 tsp pure vanilla extract

Directions:

In large bowl, whisk flour, flax, brown sugar, baking powder, salt and spices. Set aside.

In medium whisk milk, pumpkin, egg, vanilla. Pour wet ingredients into dry mixture and whisk until combined.

Heat griddle to 350F, spray with cooking spray. Drop batter on griddle in 1/3 cup measurements. Cook on first side until bubbles appear, flip and cook another 2-3 minutes.

Plate pancakes and top with crushed pecans and maple syrup.

Makes about 10 pancakes.