• 1 medium egg
• 1 Cup milk (1% or 2%)
• 1-1/2 Cup all-purpose whole wheat flour
• 1/2 can (about 400mL) pumpkin purée (plain)
• 2 Tbsp. sugar or alternative natural sweetner (Xylitol or Stevia)
• 2 tsp. baking powder
• 1/4 tsp. ground cinnamon
• pinch of ground nutmeg
• pinch of ground ginger
Combine egg, milk, pumpkin and sugar in a medium sized mixing bowl. Stir in all other ingredients until smooth.
Grease a frying pan and heat to medium.
Pour about 3 Tbsp. of batter onto frying pan and bake until bubbles form on surface; then flip and brown other side.
Serve with Maple Syrup or on their own with fresh fruit.
Yield: About ten 4" pancakes