Pumpkin-Gingerbread Pancakes

2 cups whole wheat pastry flour

3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups 1% milk
1 cup pumpkin puree
1 egg
2 tablespoons vinegar
2 tablespoons sunflower oil

Method

In a large bowl, mix together the milk, pumpkin, egg, oil and vinegar. In another bowl, whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt. Stir the dry mix into the pumpkin and combine.

Heat a lightly buttered griddle or frying pan over medium-low heat. Pour 1/4 cup of batter onto griddle creating medium pancakes. Brown on each side and serve warm.

SOURCE: Deb Nelson