Pumpkin Pancakes

Pumpkin Pancakes

Makes 2-3 Servings (Ten 4-inch pancakes)

1 C whole wheat flour
1.5 T brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. cloves
1/4 tsp. salt
1/2 tsp. vanilla
1 C water (could use milk if you prefer)
1/2 C pumpkin puree
1 T canola oil
1 T vinegar

Directions:

In a separate bowl, combine all dry ingredients. In a different bowl, combine all wet ingredients to make the pumpkin mixture. Stir dry ingredients into pumpkin mixture. Do not overstir.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour batter to make 4-inch pancakes. Brown both sides & serves. Makes 10 pancakes.

WW Points: 1 point per pancake. Toppings will add additional points.