Buttermilk Pumpkin Pancakes

What a perfect breakfast for this sunny crisp fall morning! I found this recipe over at Making Life Delicious and the only thing I changed was I used coconut oil instead of canola. I was in a hurry and didn't think to do it but you could sub WW flour for half of the all-purpose and I'm sure they would still be excellent. Pumpkin pie meets pancakes, yummy!

Buttermilk Pumpkin Pancakes
1 1/4 cup all-purpose flour
1/4 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1 cup buttermilk
1/2 cup pumpkin puree
1 large egg
3 Tbs coconut oil (or other oil)

In a medium bowl, combine dry ingredients. In a small bowl, combine the last four ingredients. Add the wet ingredients to the dry mixture and stir until just combined.

Oil your hot pan or griddle and pour batter on using either a 1/4 or 1/3 measuring cup. cook for 2-3 minutes on each side. Makes about 9 pancakes. Serve with real maple syrup.



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