Pumpkin Pancakes

These are a hearty and filling version of a pancakes that my son and I love to share for breakfast. I adapted it from this All Recipes recipe.

Recipe:
Ingredients:

• 1 1/2 cups fat free milk
• 1 cup pumpkin puree (I prefer real pumpkin roasted and pureed)
  
• 1 egg
• 2 tablespoons unsweetened applesauce
  
• 2 tablespoons vinegar
• 2 cups whole wheat flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.