Pumpkin Pie Pancakes
By: Ally Billhorn
Published: Monday, February 22, 2010 - 12:48pm

Ingredients




1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs
1 1/2 cups buttermilk
1/2 can pumpkin
2 teaspoons butter, melted
1 teaspoon vanilla
1 teaspoon agave nectar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 cup flax seed

Preparation

1 Mix all dry ingredients together in a bowl and set aside. 2 Mix all wet ingredients together and combine with the dry ingredients. 3 Batter will be slightly lumpy. 4 Pour onto hot griddle, when bubbles form, flip and continue cooking for a minute on the other side.

About


Pumpkin Isn't Just for Thanksgiving...
I've often wondered why we only buy canned pumpkin during the months of October, November and December. Don't worry, I'm guilty of this too.
I only seem to eat pumpkin pie at Thanksgiving even though I LOVE it. Yummy pumpkin bars with cream cheese frosting only seem to show up during the winter months. Why is this?
Sorry, I don't have an answer for you......other than I brought pumpkin back. Yep, it's February and I used a can of pumpkin this week.
We often have breakfast for dinner. It's easy, comforting, and well, frankly I don't understand the people who can ONLY eat breakfast during the hours of 6 a.m. to 11 a.m. One of my favorite things to do is order breakfast for my meal at those few and far between restaurants that serve it all day long. To me there is nothing better than an omelet or waffles during the day. 
Here is what I whipped up the other day. Actually, this batter can be made the day ahead if needed and just kept in the fridge. Once less step to do when you get home at night! I know, it's looks like a LOT of ingredients, but trust me, it's just dump and stir. So easy.