Pumpkin Pancakes with Toasted Walnuts

Who says it’s too late for pumpkin? Pppppsh! Pay no attention to the fact that the Pumpkin Spice Latte at Starbucks is no longer available because its “out of season”. You should be allowed to eat pumpkin until the snow melts! Did you know that pumpkin is full of vitamins, minerals, fiber, and antioxidants? And, it has that “this can’t possibly be good for me” taste.

I wanted to create a yummy breakfast to kick-start the enjoyment of the weekend. These pancakes did the trick.

Serves 4

Ingredients

1 cup milk
2/3 cup pumpkin puree
1 egg
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 1 teaspoon vinegar
1-1/3 cups all-purpose flour
2 tablespoons brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons of chopped walnuts (toasted) for topping
powdered sugar (optional)

Directions

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, and salt in a separate bowl.
Stir 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 hot.
Add toasted walnuts and or powered sugar and maple syrup on top.