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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I'm not a huge pumpkin fanatic, but these are delicious. The pumpkin makes the pancake very moist. I didn't have any wheat germ so I used ground flax seed. Make sure you keep your batter at 1/4 cup so it cooks through. Thank you Nancy. Ingredients:
1 cup all-purpose flour |
1 cup quick-cooking oats |
2 tablespoons wheat germ |
2 teaspoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 pinch ground cinnamon |
1 cup milk |
3/4 cup pumpkin (canned or cooked) |
1 egg |
2 tablespoons vegetable oil |
chocolate chips or raisins |
Directions:
1. In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt, and cinnamon.
2. Combine milk, pumpkin, egg, and oil. Stir into dry ingredients just until moistened.
3. Pour batter by 1/4 cupfuls onto a hot greased griddle.
4. Turn when bubbles form on top of pancakes.
5. Cook until second side is golden brown.
6. Decorate with chocolate chips or raisins if desired.
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