I adapted a recipe I had seen in the newest issue of Health Magazine, and was very happy with it (I think it was page 61). I did double the recipe so it would feed the 4 of us. Easy and no added oil to the batter or eggs! Although it was very hard to not crave bacon with these pancakes….sigh!
Spiced Pumpkin Pancakes
- 2 cups pancake or baking mix (I used Trader Joe’s buttermilk multipurpose mix)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 2 cups cold water
- 2/3 cup canned pumpkin purée
- Oil for pan
- Pure maple syrup for topping
Preheat a non-stick griddle or large skillet over medium heat.
In a large mixing bowl whisk the baking mix and spices together. In a medium mixing bowl whisk the water and pumpkin till smooth. Add the wet to the dry, whisk until just combined (small lumps are OK).
Pour a small amount of canola or vegetable oil onto the skillet, wipe off most of it with a paper towel (reserve the towel for use between batches). Add ¼ of batter for each pancake onto the hot pan and cook for 2 minutes, flip and cook for 2 more minutes. Repeat till done. If making all the pancakes and then serving stash them on a cooling rack in an oven on low.
Serve liberally drizzled with maple syrup.
Makes about 14 pancakes.