whole grain peanut butter pumpkin pancakes

Ingredients

• 1 and 1/4 cups whole wheat flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 beaten egg
• 1 cup almond or soymilk (more or less as needed to achieve desired thickness)
• 2 tablespoons canola oil
• 1/3 cup canned pumpkin puree
• 1/4 cup natural creamy peanut butter

Instructions

1. Preheat non-stick skillet, spray with cooking oil if needed to ensure batter won't stick
2. In a medium-sized bowl, combine flour through pie spice
3. In another small bowl, combine egg, milk and oil
4. Add wet ingredients to dry ingredients
5. Gently fold in pumpkin and peanut butter, one at a time with a soft spatula
6. Add additional milk as needed to get batter to desired consistency (see Note #1)
7. Place 1/4 cup of batter onto preheated skillet cooking about 3-4 minutes each side or until lightly browned on each side and cooked in the middle
8. Continue scooping 1/4 cup portions of the batter onto the skillet and cooking each pancake until all batter has been used.

Notes