Pumpkin Pancakes

So remember that cup of pumpkin puree you have leftover from making pumpkin bread earlier this week? Well if I was you, this is how I would use it up. These were a wonderful start to a chilly morning. Plus I got to add another recipe to my pumpkin heavy collection.

Pumpkin Pancakes
serves (5)

1 cup pumpkin puree
1 3/4 cups milk
2 eggs
2 Tbs. oil (I used coconut)
2 Tbs. apple cider vinegar
2 cups flour
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. grated ginger
1/2 tsp. salt

How to:

1.Mix together the wet ingredients (first 5 ingredients) in large box. In separate bowl combine the dry ingredients and sift together. Stir the dry ingredients into the wet ones until just mixed.
2. Heat a frying pan or griddle over medium high heat. Using a 1/4 cup measure, scoop the batter into the pan. Brown on both sides and you're done.

We ate ours with pumpkin butter (from Williams-Sonoma), and real maple syrup...YUM

The result... sorry for the picture quality