Pumpkin Pancakes - Interstitial Cystitis Friendly

What you may or may not know about me is, I am never excited about Summer making way for Fall. I usually have to find a way to console myself. Like with new boots, Halloween Oreos, and all things pumpkin. Recently, that entails lighting my Sweet Cinnamon Pumpkin candle from Bath & Body Works (my all time favorite scent) and baking pumpkin treats. One of those treats just so happened to be a breakfast delight of Pumpkin Pancakes this past weekend. These pancakes did not disappoint and I think I ate about 4 of them. I really enjoy that the recipe only contains 2 tablespoons of sugar and was still really sweet. That coupled with how healthy pumpkin is made this the perfect Fall breakfast!

p.s. Yes, I attempted pumpkin and ghost shapes, but plastic cookie cutters do not belong on hot griddles - not even for a second. Oops! ;)

Pumpkin Pancakes
recipe via Martha Stewart Living

 

1 1/4 C flour
2 T sugar
2 t baking powder
1/2 t cinnamon
1/2 t ginger
1/2 t salt
1/8 nutmeg
1 C milk
6 T canned pumpkin
2 T melted butter
1 egg

Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and IC friendly pure maple syrup.

Makes 8 to 10.

Enjoy! Xx!