Pumpkin Pancakes

So, I needed to use up the left over pumpkin in my fridge and there wasn't enough for pumpkin bread (don't worry that one will make it on here!) and pancakes always sound good, so for dinner we ate big stacks of yummy pumpkin pancakes! I got the recipe off of one of my favorite food blogs, Taste the Joy, and it is a hit! I altered it a bit, but these cakes are spicy, fluffy, and oh so good!

Ingredients:

2 eggs

1 1/4 fat free buttermilk

4 tablespoons applesauce

3 tablespoons canned pumpkin

1/4 cup sugar

1/4 teaspoon salt

1 1/4 whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1. Preheat skillet over medium heat and coat with nonstick spray. Combine eggs, milk, applesauce, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

2. Combine remaining ingredients in a small bowl. Add dry to wet and blend with mixer on medium speed until smooth. Pour onto hot skillet and cook until batter stops bubbling and edges start to brown. Flip and finish cooking. Pare these pancakes with eggs, turkey sausage and a berry smoothie and I'd say you have yourself a delish breakfast, lunch, or dinner!

* To keep pancakes warm put the in an oven safe dish and place in a 200 degree oven covered with a towel.

* If you have leftovers (we always do) put the in the freezer in a zip lock bag. When you want to make a quick breakfast for your hubby or kids pop them into the toaster and there you have it! Warm pancakes ready to eat.