Adventures in cooking - Pumpkin pancakes

It’s no secret I’m pretty enthusiastic about pumpkin-flavored anything. I usually pick up a can of pumpkin whenever it catches my eye at the store, and I worry about what recipe to make later.

Brad and I decided to make pumpkin pancakes one morning last weekend, and I found the simplest recipe that I couldn’t help but share.

You’ll need:

2 1/2 Cup Aunt Jemima Original Pancake Mix
1 3/4 cup milk
1 cup canned pumpkin
1 egg
2 TBS vegetable oil
2 TBS vinegar
3 TBS brown sugar
2 1/2 tsp pumpkin pie spice
2 1/2 tsp cinnamon

Directions:

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the pancake mix, brown sugar, pumpkin pie spice and cinnamon, and stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake until pancakes are brown on both sides.

3. Serve hot with some sugar-free syrup and a few slices of turkey bacon for a hearty and not too unhealthy meal.

Nutritional information (recipe makes six pancakes):

Amount Per Serving — Calories: 278, Total Fat: 7.2g, Cholesterol: 40mg