Organic Pumpkin Pancakes
  • 1 1/2cups organic pancake and waffle mix
  • 1tsp organic ground cinnamon
  • 1/4tsp freshly-grated organic nutmeg
  • 1 large organic egg
  • 3tbs organic brown sugar
  • 1tbs organic vegetable oil
  • 3/4cup canned or pureed organic pumpkin
  • 1/2-3/4cup organic milk
  1. 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