Pumpkin Pancakes
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:03pm

Ingredients




2 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch salt
2 1/4 cups water
1/2 cup pumpkin puree
 cup silken tofu
1/4 cup vegetable oil
1/4 cup pure maple syrup

Preparation

1 Combine the dry ingredients in a large bowl. Process liquid ingredients in a blender until smooth. Pour the liquid ingredients into the dry ingredients and stir until just combined. 2 Drop batter into a greased skillet over medium heat using a 1/3 cup measuring cup. Cook until small bubbles appear, about 2 minutes. Flip pancake and cook for another 2 minutes. Remove from pan, and repeat with remaining batter.

About


Serve with maple syrup. From Tofu 1-2-3 by Maribeth Adams.