Let the pumpkin love begin! For the rest of Fall, I will try to find as many fabulous recipes for pumpkins, squashes, and root vegetables as I possibly can. Pumpkins are filled with fiber, and are an easy additive to so many foods!
Word to the wise...if you are not pureeing your own pie pumpkin (different from carving pumpkins) the canned pumpkin work just as well. But be sure you are buying pumpkin puree, and not pumpkin pie filling!
- 2 cups pancake mix (choose your favorite!)
- 3 Tbsp dark-brown sugar
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 cups milk
- 1 cup canned pure pumpkin puree (not pie filling)
- 1 egg, beaten
- 1 tsp pure vanilla extract
- 1 Tbsp vegetable oil, plus more for the griddle
- pure maple syrup
- In a large bowl, mix together pancake mix, brown sugar, and pumpkin pie spice.
-In another large bowl, mix togetherthe milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.
- Combine the wet and dry ingredients together.
- Heat up a lightly oiled pan or griddle on medium/high heat.
- Pour the batter onto the griddle (using approximately 1/4 cup per cake)
- Cook pancakes until bubbles form and sides begin to brown, than flip, and finish when the pancake is golden brown.
- Serve pancakes with maple syrup
Recipe Coutesy of MensHealth Magazine
P.S. I have found a great idea for making pancakes the perfect size without the mess! Rinse out and save your ketchup squeeze bottle. Fill up with your pancake mix, and you will have no mess, and perfect control on pancake size! (Find more simple ideas on Real Simple!)