Recipe by Shannon Holmes
Orginally from Vegetarian Times, I have since modified this recipe and it is now my own. I love these, they are light and fluffy and a good way to use pumpkin.
- 1⁄2 cup pumpkin pie filling or 1⁄2 cup canned pumpkin (can use homemade, make sure it is thick-thick like canned)
- 2 -4 tablespoons skim milk, as needed
- 1 egg white
- 1 1⁄2 teaspoons oil (I use corn oil)
- 1⁄2 cup whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 dash salt
- 2 teaspoons brown sugar (if using pumpkin pie mix, omit this)
- 1 tablespoon chopped walnuts, as needed
- 3 tablespoons dried cranberries, as needed
- pumpkin pie spice, if using canned pumpkin or homemade pumpkin instead of the pumpkin pie mix
Directions See How It's Made
- Heat up your griddle to 325 degrees F.
- Mix the pumpkin, about 2 tablespoons milk, egg white and oil in a small bowl, beat until frothy.
- In a large bowl, mix the flour, baking powder and soda, salt and brown sugar (if using).
- Add pumpkin mix to the dry mix.
- Mix until combined.
- You may need more milk to make a"pancake batter" not too thick and not too runny.
- Let it sit for a minute or two.
- Pour batter slowly onto griddle, I end up with three pancakes.
- Sprinkle each with walnuts, pumpkin pie spice (if using) and cranberries.
- Flip after the bottom turn golden, turn pancakes and let the other side get golden.
- These are really fluffy and light pancakes.
- Serve with some heated maple syrup and margarine.