Buckwheat pumpkin pancakes

Name: Buckwheat pumpkin pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: 1 1/2 Hodgson Mills Buckwheat Pancakes (or equal substitute brand); 2 eggs; 2 TBSP Canola oil; 1 cup milk; 1/2 cup libbys pumpkin puree (or sub w/another brand); 1 tsp Cinnamon (or pumpkin spice my family doesn't like nugmeg or cloves it's to spicy for my kids but you may like it expert); 2 tsp Vanilla extract; pinch of salt; 1/2 tsp baking soda; 1 1/2 tsp baking powder; 2 tbsp slenda brown sugar; (*Suggested toppings 2 TBSP cool whip free or lite pancake syrup 2 tsp pecans. Optional add ins raisins cranberries in mix. ***Don't forget to add in your nutrition tracking separately any optional toppings and addtional ingredients as the recipe is just for the pancake***)

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Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 12

Ingredients

1 1/2 Hodgson Mills Buckwheat Pancakes (or equal substitute brand)2 eggs2 TBSP Canola oil1 cup milk1/2 cup libbys pumpkin puree (or sub w/another brand)1 tsp Cinnamon (or pumpkin spice, my family doesn't like nugmeg, or cloves it's to spicy for my kids but you may like it expert)2 tsp Vanilla extractpinch of salt1/2 tsp baking soda1 1/2 tsp baking powder2 tbsp slenda brown sugar(*Suggested toppings 2 TBSP cool whip free or lite pancake syrup, 2 tsp pecans. Optional add ins raisins, cranberries in mix. ***Don't forget to add in your nutrition tracking separately any optional toppings and addtional ingredients as the recipe is just for the pancake***)

Directions

1. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, spices, and salt.
2. In another bowl, whisk together milk, eggs, and vanilla, then blend thoroughly.
3. Pour the liquid ingredients over the dry ingredients and mix, stopping when everything is just combined. With a rubber spatula, gently fold in pumpkin. (*If your short on time just dump in everything into a bowl and mix with whisk I do this when I 'm in a hurry and we couldn't taste or see a difference.)
4. Set stovetop on med to med-low high heat so they cook all the way thru.
4. Spray skillet and spoon about ¼ cup batter onto skillet for each pancake. (Be careful not to overfill or you'll use to much and end up with two smaller pancakes for your last two) When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancake over with a spatula and cook until bottom is golden.
yields 12 pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user DREAMDANCER.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving