Cinnamon Pumpkin Pancakes

Another day and another pumpkin recipe to give me a head start! I will be having a long weekend this week and there is no better way to celebrate it then having some morning pancakes!

Yield: 12 medium-sized pancakes

Ingredients:

• 100g of flour
• 1 table-spoon honey or 20g of sugar
• 2 tea-spoons baking powder
• pinch of salt
• 1 tea-spoon cinnamon
• pinch of nutmeg
• 1 egg
• 150 ml milk
• 100g pumpkin puree
• 1 vanilla extract
• whipped cream and walnuts, to garnish

Preparation:

• Pour the flour, baking powder, cinnamon, salt, vanilla and nutmeg into bowl and mix them well.
• I would recommend preparing the pumpkin puree on your own. You can see one of the previous posts such as the one about pumpkin muffins (https://wordpress.com/view/theundercoverfoodieblog.wordpress.com)  for some guidance.
• In a larger cup or a medium-sized bowl mix the egg, milk, pumpkin and honey. Whisk them well and add them to the dry mixture.

• Mix the dry all the ingredients until you have a homogeneous batter. You might have a few lumps but that is totally all right.
• Leave the mixture for about 10 minutes.
• Then preheat a skillet and pour small amounts of the mixture on it (depends on whether you would like to have smaller or bigger pancakes)
• Cook for about 3-4 minutes or until large bubbles form on the upper side and then flip it. Take it off in a minute or two more.
• Garnish with some whipped cream and chopper walnuts. Enjoy!

Yours,

Undercover Foodie