Pumpkin Pancakes

Summer is now behind us, school is in full swing and fall can't get here fast enough. To end summer and celebrate Labor Day I made pumpkin pancakes. So yummy and I made a big batch so I could freeze the left overs for school mornings. My kids loved them and even my husband who isn't a pumpkin freak like me ;-) or a big pancake fan either said they were good! 

Pumpkin Pancakes:

• 1-15oz can 100% Pumpkin
• 1 1/2 cups Milk
• 1/2 cup Heavy Whipping Cream
• 1 tsp Vanilla 
• 2 Eggs
• 1/2 cup Cane Sugar
• 2 1/2 cups AP Flour
• 1 tsp Baking Powder
• Pinch of salt 
• 1 tbsp Cinnamon 
• 1/2 tsp Nutmeg
• 1/2 tsp Allspice 
• 1/2 tsp Ground Ginger

HOW TO:

1. Heat Pan with oil on medium heat.
2. Mix wet ingredients together.
3. Mix dry ingredients together.
4. Mix wet and dry ingredients together.
5. These take a little longer to cook than regular pancakes. You will see the edges turning brown before you need to flip. 
6. Top with a dust of powdered sugar. 
7. Serve with honey or real maple syrup.

Enjoy!

~Mrs. Milly~ 

These settled just fine on my stomach too. I ate very slowly and didn't use much syrup.

*Disclaimer: With any IBD, each person is different and what doesn't bother my system might bother yours. Always consult with your doctor if you are unsure and take caution when eating anything new.