Ingredients
- 1/4 cup creamer
- 1/2 cup pumpkin puree
- 1/2 cup water
- 1 tbsp vegetable oil or EVOO
- 1 tbsp vinegar
- 1 cup flour
- 1 tbsp greek yogurt, non fat
- 1 1/2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/4 tsp vanilla extract
Makes 6 pancakes about 3 inches in diameter.
Combine all ingredients in a small bowl. Grease a sautee pan with EVOO spray (or butter) and heat pan to medium. Pour mixture into pan, 3 inches in diameter. Cook until browned on underside then flip. Cook again until brown again. This mixture doesn’t create the characteristic bubbles when ready to flip so look at the bottom of the pancake every couple minutes. Every stove top varies in temperatures. Enjoy with the topping, or no topping, of your choice.