Pumpkin Pancakes For Baby And Me! - cooking recipe

Ingredients

1 cup whole milk
1/2 cup canned pumpkin puree
1 large egg, room temperature
2 tablespoons canola oil (I used the less healthy butter at room temp. Yum!)
1 tablespoon white vinegar
1 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 pinch ground cloves
1 dash allspice
finely minced lemon zest (optional)

Preparation

-In a large mixing bowl, whisk together milk, pumpkin, egg, butter, and vinegar til blended.
-In a separate bowl, combine dry ingredients. I like to whisk the dry ingredients together, they blend really well that way.
-Stir dry ingredients into wet mix with a wooden spoon just until blended. Batter will be very thick! Let sit while you ready the pan (10 minutes or so).
-Spray griddle or nonstick pan with oil (or use butter ;) and heat on medium.
-Pour batter by 1/4 cupfuls onto pan and spread the batter out a bit. Cook til bubbles form on top of pancakes, 2-3 minutes, and flip. Cook til golden on second side, about 1 min more.
You can refrigerate these in an airtight container for 3 days, or wrap and freeze for a month. Great toasted or broiled in a toaster oven.