Pecan Pumpkin Pancakes

I just made these for the first time this morning...so yummy! They were a hit with all 3 of us. (Ethan is of course too little for pancakes right now.) I got the base recipe off of allrecipes.com. I added the pecans and substituted nutmeg where they used ginger. Also, their recipe only calls for 1.5 cups of milk, which I found to be waaaaaay too thick.

Ingredients

• 2 cups all-purpose flour

• 3 tablespoons brown sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 2 cups milk

• 1 cup pumpkin puree

• 1 egg

• 2 tablespoons vegetable oil

• 2 tablespoons vinegar

• ½ cup pecans, toasted

Directions

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2. 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.

Nutritional Information

Amount Per Serving Calories: 278 | Total Fat: 7.2g | Cholesterol: 40mg