Pumpkin Pancakes

Running out of staples, and my youngest daughter is having a friend spend the night, so we needed something kid-friendly, so we made breakfast for dinner.

• 2 cups all-purpose flour (I used all whole wheat)
• 3 Tbs brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 TBS vegetable oil (I used canola)
• 2 TBS vinager

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Stir into the flour mixture enough to thoroughly combine.

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.

For the vegan version I used 1/2 cup of applesauce for the egg-have also used banana puree-and soymilk for the milk. I am sure that rice and nut milk would also work as well.

We topped our pancakes with real organic maple syrup. Jam is also very good on these. Mmmmmmm.