- 1 3/4 cups whole wheat flour
- 1 T baking powder
- 2 tsp cinnamon
- 2 eggs
- 1 cup pureed pumpkin*
- 1 tsp vanilla
- 2 cups milk
- 3 tbsp canola oil
Sift all dry ingredients together in a bowl.
In a separate bowl, beat eggs, pumpkin and vanilla. Add milk and oil and beat until smooth.
Add liquid mixture to dry mixture.
Blend until no lumps are left.
Spoon onto hot griddle (1/8 cup for little pancakes, 1/4 cup for large pancakes.) Watch until bubbles form and edges of pancake look dry; flip. Leave on griddle until cooked through. Transfer to a plate; serve warm with syrup or applesauce.
*While some pumpkins can be very fibrous, neck pumpkins work well for pies and recipes like this one. Choose one with a loooong neck. Wash pumpkin, then split and lay in a baking dish, cut side down, with about an inch of water. Roast until soft throughout. Let cool, then scoop flesh out with an ice cream scoop and puree. Easy!
*Next time? 1/2 pumpkin, 1/2 banana, and coconut milk instead of the moo.
What’s your favorite pumpkin recipe?
Your favorite toddler recipe?