These pancakes are pretty good,and healthy as well.I have two picky eaters and they wanted seconds.It’s always a challenge to find things they’ll actually eat.So we will probably be eating these for breakfast for the rest of this week.
You will need 1 egg,1 cup of milk,3/4 cup of un-bleached white flour,3/4 cup of whole wheat flour,1/2 a cup of cooked pumpkin,1 tbls of sugar,2 tsp of baking powder,1/4 tsp of ground cinnamon,pinch of nutmeg,pinch of powdered ginger,and 2-4 tbls of vegetable oil.
Combine all the ingredients except vegetable oil in a mixing bowl and mix well.
Heat a teaspoon of oil in a medium skillet over medium heat.Add 1/4 cup of pancake batter at a time allowing it to cook until bubbles break around the edges.Then flip and allow to cook about 2 minutes,until golden.Repeat with the rest of the batter.
Sometimes I mix all dry ingredients ahead of time and store in an empty glass jar.Then when I am ready to cook the pancakes, I add all wet ingredients.This is especially handy for rushed mornings.
Another idea is to mix it all the night before ,and add into an empty squeeze bottle like a ketchup one ,then store in fridge overnight.That way you can just make the pancakes without the prep in the morning when your running late.
Don’t forget to add lots of syrup,I posted a recipe of my homemade syrup which is really easy to do.Enjoy!