These Whole Wheat Pumpkin Pancakes are yummy and healthy to boot. We make them year round and both the Hubby and the little love them. You could also add in some chopped walnuts, raisin’s or dried cranberries. We usually use vanilla yogurt instead of syrup. We recently found a fantastic Vanilla Chai Yogurt made by Rachel’s that is so good on these pancakes. Warm maple syrup is also delicious.

Ingredients
1 egg
1 cup whole wheat flour
1 cup milk
1/2 cup pureed pumpkin
1 tablespoon apple sauce or sugar
1 tablespoon vegetable oil
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves

In medium bowl beat egg until fluffy. Mix in remaining ingredients until smooth. The batter will be thicker due to the addition of the pumpkin.

Heat griddle or skillet over medium heat or 325 degrees. Grease cooking surface with vegetable oil if needed.

Pour pancake batter onto cooking surface about a 1/4 cup at a time. Because the batter is thick it will require some spreading to shape the pancake. If the batter is too thick add more milk to thin the batter. Cook pancakes until puffed and dry around edges.