Hearty Pumpkin Pancakes
2 cups milk
2 eggs, lightly beaten
1 cup canned pumpkin
2 Tablespoons cooking oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1 Tablespoon honey or maple syrup4 Tablespoons. packed brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt1 teaspoon apple or pumpkin pie spice
1 teaspoon cinnamon
1 cup unbleached all purpose flour
1 cup whole wheat flour
optional - 1 cup chopped nuts, chocolate chips or butterscotch chips (or if you're crunchy you could add flax seed, oatmeal or other healthy add-ons).
1. In a large bowl combine eggs and remaining wet ingredients. Stir sugar, spices and other dry ingredients into wet mixture until slightly lumpy.
2. Heat a lightly greased griddle over medium heat. For each pancake pour approximately 1/8 cup batter onto griddle - I like to fit four small pancakes on a square pan. Cook until golden; turn when tops are bubbly and edges are slightly dry (about 1 to 2 minutes per side). I don't usually get a good count on how many pancakes this makes because we eat them as we make them - but I paid attention today and got a count of about 30 sm/med pancakes! Top these babies with your choice of syrup, caramel drizzle or cream cheese frosting!