PUMPKIN HARVEST PANCAKES

PUMPKIN HARVEST PANCAKES image

Number Of Ingredients 20

BOWL ONE
2 cups flour (optional half whole wheat flour)
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground allspice
3/4 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (or more according to taste)
BOWL TWO
1 1/4 cups whole milk (1 cup first add rest to final)
1 can pumpkin puree (15 oz)
2 eggs
2 teaspoon vanilla extract
3 tablespoons vegetable oil (I use olive oil)
2 tablespoons vinegar
1 bag chocolate chips (optional)

Steps:

Combine two bowls. Add extra 1/4 cup Milk to mixture. Heat oiled pan over medium high heat. Pour batter (1/4 cup each pancake). Lightly brown sides (around 2 minutes). They won't really bubble like normal pancakes, so be careful you don't burn them!