pumpkin pancakes

i {heart} pumpkin.

seriously, you have to try these.

one of my favorite things about conference weekend is making yummy breakfast. mmm.

1 cup all-purpose flower

1/4 cup packed brown sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp ground ginger (i used 1/4 tsp)

1/4 tsp nutmeg

1 large egg, lightly beaten

1 tbsp canola oil

1 cup nonfat milk

1/3 cup pure pumpkin

first, meet my cute little assistant. you MUST have one of these.

DIRECTIONS:

whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in medium bowl.

combine egg, oil, milk and pumpkin in a small bowl.


stir pumpkin mixture into dry ingredients.

leave to stand for five minutes.

for each pancake, pour 1/4 cup batter on to a hot griddle or nonstick skillet sprayed with cooking spray. turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. cook for 90 seconds on second side. oh, and we added chocolate chips to ours...delicious! try it!

top with whipped cream.

NURTITON FACTS:

(minus the whipped cream)

Calories 226 (Calories from Fat 46); Total Fat 5 g (Saturated Fat 0.6g, Trans Fat 0g); Cholesterol 53mg; Sodium 414mg; Carbohydrates 40g; Fiber 1.6g; Protein 4.9g