Friday, October 17, 2008

Pumpkin Pancakes

My kids love these. You can make them as Healthy as you want as well. I usually freeze the rest of the can of pumpkin in ziploc bags with 1/2 c pumpkin per bag. Just defrost and snip of the corner of the bag to squeeze out. I also make 4 or 5 ziploc bags at a time of the dry ingredient mixes, and freeze them. When I want pancakes it is so easy to grab a mix, grab a pumpkin bag. All I have to do is mix up the wet ingredients.

* 2 cups flour: (I usually use 1 cup whole wheat flour, and about 1/3 C. ground flax, 1/3 C. wheat bran, and 1/3 C. wheat germ or more WW flour, what ever I have on hand that equals up to 2 cups. You can also just use 2 c. white flour)
* 2 Tb sugar
* 4 tsp. baking pwd
* 1/2 tsp. salt
* 2 eggs beaten
* 1/2 C. canned pumpkin
* 1/4 C. oil
* 1 3/4 C. milk

Mix together dry ingredients in a ziploc bag. Mix wet ingredients in bowl, add dry ingredients.

2 comments:

Devan or Steph said...

These sound yummy. What kind of syrup do you like on them?

Doug, Val, Taya, Jaxon, and Payson said...

They are great with anything you would put on regular pancakes. I love blueberries on my pancakes. Frozen blueberries thawed mixed with regular syrup is awsome.