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Pumpkin Pancakes Yield: 10-12 pancakes
1 cup all-purpose flour 1 cup quick-cooking oats 2 Tbsp. wheat germ 2 tsp. sugar 2 tsp. baking powder 1/2 tsp. salt Pinch ground cinnamon 1 cup milk 1 egg, lightly beaten 3/4 cup canned pumpkin 2 Tbsp. vegetable oil
Chocolate chips or raisins, optional
In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon.
Combine milk, egg, pumpkin and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Decorate with chocolate chips and raisins if desired.
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