These pumpkin pancakes are a great way to use up leftover pumpkin or just a fun way to be festive for the fall season.

They are healthy because they don’t have sugar or oil. (you get enough sugar when you top it with syrup.  And, the fall flavors in this pancake are so good, you can eat them plain!)

Enjoy!!

Ingredients:
Serves 5-6

• 2 cups flour
• 3 t. baking powder
• 1 t. sea salt
• 2 eggs
• 1 cup canned pumpkin
• 2 t. pumpkin pie spice (or 1 t. cinnamon, 1/2 t. nutmeg, 1/4 t. ground ginger, 1/4 t. ground cloves)
• 1 t. vanilla
• 1  1/2 cup milk (maybe more, depending on preferred thickness of pancakes- I add a little more milk for thinner cakes)
• Butter
• Pure Maple Syrup

Directions:

• Whisk dry ingredients. Set aside.
• In a glass measuring cup, beat two eggs.  Add pumpkin and vanilla.  Mix well
• Make a well in the middle of dry ingredients.  Add pumpkin mixture.  Mix well and add milk.  If batter is too thick, add more milk.
• Pour about 1/4 batter onto hot buttered griddle.
• When edges of pancake appear dry and bubbles start to form, flip pancake over.  (the sugar in the fruit leather will burn on to your griddle a little but this gives it a yummy flavor!)
• Serve with butter and pure maple syrup!  Enjoy!!

Whisk dry ingredients

Add pumpkin mixture

Add milk and mix well