Ingredients
- 1 1/2 cups organic pancake and waffle mix
- 1 tsp organic ground cinnamon
- 1/4 tsp freshly-grated organic nutmeg
- 1 large organic egg
- 3 tbs organic brown sugar
- 1 tbs organic vegetable oil
- 3/4 cup canned or pureed organic pumpkin
- 1/2-3/4 cup organic milk
Servings:
Instructions
- Preheat a nonstick griddle to medium-high heat. In a medium-sized bowl, whisk together the mix, cinnamon and nutmeg. In a second bowl, whisk together egg and brown sugar. Add oil, pumpkin, and ½ cup milk; mix well. Add a bit more milk for a thinner consistency. Add dry ingredients to wet ingredients; stir until well combined. Pour ¼ cup batter for each pancake onto hot griddle. Cook until bubbles form and burst on top of pancakes and edges are set; the bottom should be golden brown. Flip and cook until second side is golden brown. Transfer to a plate and keep warm until ready to serve
