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Wednesday, July 21, 2010

Pumpkin Pancakes

Many people only use Pumpkin in the fall months and they are missing out on a delicious and healthy treat. Pumpkin can be used in smoothies, breads, soups or these yummy pancakes. While very low in calories, Pumpkin is rich in potassium, magnesium and iron plus the antioxidant beta-carotene.
1 1/2 cups  Milk
1 cup  Pumpkin Puree
1 Egg
2 TB  Vegetable Oil
2 cups  Flour
3 TB  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
Oil, as needed, for grilling pancakes

In a bowl, mix together the milk, pumpkin, egg, and oil. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Then stir the dry ingredients into the pumpkin mixture just enough to 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 and serve with warm maple syrup.

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