Pumpkin Pancakes

If you're like me and love the traditional Thanksgiving meal, than I'm sure you haven't been eating too healthy with this season. But in all honesty, I personally think not being a stickler around the holidays is more healthy than not. Healthy for the soul:). I'm a firm believer that being around the family table with the foods that you love is all part of the wonderful experience.

These pumpkin pancakes were one of the many things I was able to enjoy for Thanksgiving. My mother in law perfected them to taste like a gift from heaven. Not only does it make the house smell like a dream, but they taste just as good! They didn't spike my blood sugars (which is an extra treat) and pumpkin is actually quite healthy for you. ENJOY my friends!

Pumpkin Pancakes
2 cups flour
3 Tlb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp clove
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt

1 1/2-2 cups milk
1 cup pumpkin puree
1 egg
2 Tlb vegetable oil
2 Tlb vinegar

Directions:
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, spices, and salt.
Stir into the pumpkin mixture just enough to combine. (You may need to add more milk to make the batter pourable. Start with 1 1/2 cups and go from there.)

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.

For an extra treat, sprinkle on some dark chocolate chips. You won't regret it!