Pumpkin Pancakes for Baby and Me!

Dazy's Note:

A light, cakey, moist pumpkin spice pancake that is delicious as breakfast or snacks. Comes from "Cooking For Baby" cookbook by Lisa Barnes. For chidren over 12 mo. due to the baking soda. I like to water down pure maple syrup and brush it onto the pancake for a subtle, not-too-sweet addition, since it doesn't need much.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 10.0 5

• 1 cup whole milk
• ½ cup canned pumpkin puree
• 1 large egg , room temperature
• 2 tablespoons canola oil (I used the less healthy butter at room temp. Yum!)
• 1 tablespoon white vinegar
• 1 cup whole wheat flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 pinch ground cloves
• 1 dash allspice
• finely minced lemon zest (optional)

Directions:

1. -In a large mixing bowl, whisk together milk, pumpkin, egg, butter, and vinegar til blended.
2. -In a separate bowl, combine dry ingredients. I like to whisk the dry ingredients together, they blend really well that way.
3. -Stir dry ingredients into wet mix with a wooden spoon just until blended. Batter will be very thick! Let sit while you ready the pan (10 minutes or so).
4. -Spray griddle or nonstick pan with oil (or use butter ;) and heat on medium.
5. -Pour batter by 1/4 cupfuls onto pan and spread the batter out a bit. Cook til bubbles form on top of pancakes, 2-3 minutes, and flip. Cook til golden on second side, about 1 min more.
6. You can refrigerate these in an airtight container for 3 days, or wrap and freeze for a month. Great toasted or broiled in a toaster oven.