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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.Nancy Horsburgh, Everett, Ontario Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup quick-cooking oats |
2 tablespoons toasted wheat germ |
2 teaspoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
pinch ground cinnamon |
1 cup milk |
1 egg, lightly beaten |
3/4 cup canned pumpkin |
2 tablespoons canola oil |
chocolate chips or raisins, optional |
Directions:
1. In a large bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. In a small bowl, combine the milk, egg, pumpkin and oil; stir into dry ingredients just moistened.
2. Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles for on top of pancakes. Cook until second side is golden brown. Decorate with chocolate chips and raisins if desired. Yield: 10-12 pancakes.
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