Thursday, November 3, 2011

Pumpkin Spice Pancakes

I found this recipe on a blog I came across while on Pinterest.  But because I always think of stocking the freezer, I made this recipe x6 and swapped out the white flour for 1/2 wheat and used applesauce for half of the oil.  The raisins just seemed a nice addition to the pumpkin, but I think chocolate chips would be a nice addition, as well.

1 1 /4 cup flour (I used half wheat)
2 Tbl. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
1 Tbl. canola oil
1 Tbl. applesauce
1/4 cup raisins

Combine all of the dry ingredients in a medium mixing bowl.  Set aside.

In a separate bowl, mix together the milk. pumpkin, egg, oil, and applesauce until thoroughly mixed. Add these ingredients to the dry ingredients. Mix until combined; it is normal for there to be a few lumps.  Fold in the raisins.

Cook by 1/3 cups onto a preheated griddle sprayed with cooking spray.  Cook until the pancake is "bubbly" and then carefully flip and cook a couple of minutes more until the pancake is golden brown.  Serve with syrup, whipped cream, or cinnamon sugar.

Here is the original recipe:

To freeze:  Allow pancakes to cool on waxed paper. 16 pancakes can fit perfectly in a freezer bag.  (See tips on how to "accordion fold" your pancakes.)  Reheat frozen in microwave. 

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