Pumpkin Pancakes

Source: Deceptively Delicious by Jessica Seinfeld

Jessica’s Pancakes use a sweet potato puree, but that didn’t seem as tasty as pumpkin to me, so I substituted.

My toddler daughter loved them and ate four of them in one sitting. These also freeze nicely. Pop them in the toaster oven to reheat.

INGREDIENTS
1 C water
1/2 cup pumpkin (original calls for sweet potato)
1/4 tsp cinnamon or pumpkin pie spice (I used pumpkin)
1 C pancake mix
Nonstick cooking spray
1 Tbsp canola or vegetable oil
1 Tbsp wheat germ **
1 Tbsp ground flax seed **

**my additions

DIRECTIONS
In a large bowl, mix the water, puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir to combine – batter should be lumpy. (Add wheat germ and flax, if using).

Coat griddle or large nonstick skillet with cooking spray and set it over medium-high heat.  When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Cook until bubbles for on top of the pancake and the batter is set, 2-3 minutes. Then use spatula to flip the pancakes and cook them until golden brown on the other side, 2-3 minutes.

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