Pumpkin Pancakes

I hope you’re enjoying all that leftover turkey.  You can see our favorite leftover poultry dish here.

We also have a lot of fresh pureed pumpkin leftover from pumpkin carving and from the little pumpkins that once adorned our front porch.  Actually they adorned our kitchen counter because I never got them to the porch.

While we will make a lot of the traditional pumpkin recipes, one of our favorites has become putting it in pancakes.

Pumpkin Pancakes*
2 cups pancake mix (complete) OR 2 cups Bisquick and 1 egg
1 cup pureed pumpkin (about 1/2 can if using canned pumpkin)
2 TBS almond butter, softened
1/4 cup flax meal
1/4 cup toasted wheat germ
1 1/2 cups of milk
2 TBS pumpkin pie spice
chocolate chips and pecans, optional

*all measurements are approximate and subject to taste and availability.

Whisk all ingredients together.  Pour onto greased, preheated skillet.  Sprinkle with pecans and/or chocolate chips.  I usually make my chocolate chips smile 🙂