We just discovered Bethenny Frankel's recipe for Spiced Pumpkin Pancakes in Health magazine and wow!
If you are looking for a warm seasonal breakfast, this is your go to. If you have guests staying for Thanksgiving this would also be a perfect morning after breakfast. It is also super easy, which we love!
Whole-wheat pancake mix +
canned pumpkin +
ground cinnamon +
ground ginger +
maple syrup =
Spiced Pumpkin Pancakes
In a medium bowl, lightly whisk together 1 cup whole-wheat pancake mix, 1 cup cold water, 1/3 cup canned pumpkin, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
Mix until batter is combined but still lumpy. Spray a griddle with nonstick spray, and heat on medium.
For each pancake, spoon 1/4 cup batter onto the griddle, and cook for about 2 minutes or until bubbles appear. Then flip, cook for another 2 minutes, and transfer to a plate.
Drizzle each with 2 teaspoons warm maple syrup and...dig in!
Makes 8 pancakes.
No comments:
Post a Comment