Pumpkin Pancakes

1/2 cup all-purpose flour
1/2 cup whole wheat flour
3 tbsp raw sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 3/4 cups milk
1 can (15 oz.) pumpkin puree
1 tbsp molasses
1 egg
2 tbsp vegetable oil
2 tbsp vinegar

1. Combine the flour, sugar, baking powder, baking soda, spices and salt in a medium bowl.
2. In a separate bowl, whisk together the milk, pumpkin, molasses, egg, oil and vinegar.*
3. Add dry ingredients to wet and stir lightly.
4. Heat a lightly oiled frying pan over medium high heat and reduce heat to medium.
5. Scoop the batter onto the griddle, using 1/4 cup for each pancake. Spread the batter out so that each pancake is 1/4-1/2 inch thick.
6. Brown on both sides and serve hot.

*Buttermilk can be used in place of the milk and vinegar. I just never have any!

Serve with maple syrup. I'm always in search of healthy ways to sneak vegetables into my family's diet. My toddlers gobble these pancakes up! The whole wheat flour adds to the heartiness of this dish.