Pumpkin Pie Pancakes.

I woke up this morning wanting poached eggs, but to my dismay I had run out of eggs! I was so disappointed because I've been trying to eat healthier and poached eggs have become one of my favourite dishes. So, I put my thinking cap on and came up with something that I was really happy with. Pancakes typically have eggs in them, but this recipe doesn't use them, and who needs them anyway when you have pumpkin?  Am I write, or am I write? Un/fortunately my healthy breakfast idea was quickly thrown out the window only to be replaced with something delicious! 

Here's the recipe! I hope you enjoy it. 

Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

1 1/2 Cups Pumpkin Puree
1 1/2 Cups Milk
1 Tablespoon Vanilla Extract
2 Tablespoons Vegetable Oil
2 Tablespoons Vinegar
3 Tablespoons Brown Sugar
1 Teaspoon Salt
2 Cups All-Purpose Flour
1/2 Teaspoon Ground Ginger
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Allspice
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder

In one mixing bowl combine pumpkin puree, milk, vegetable oil, vanilla extract and vinegar together. In another bowl combine all the dry ingredients and stir together. Add your wet ingredients to your dry ingredients and mix together being careful not to over mix. Our goal is to have light and fluffy pancakes, over mixing will overwork the gluten in the flour and make them rubbery. Having some lumps in your batter is perfectly ok and wanted.  

Heat a large frying pan to medium low heat and add butter. Using a 1/4 cup measuring cup spoon batter into frying pan and cook about 3 min per side. 

Serve immediately. Enjoy!