Hey Mikey!

They ate them!

Pumpkin Pancakes

1.5 c. skim milk
1 egg
2 tbsp. vegetable oil
2 tbsp. cider vinegar
3 tbsp. brown sugar
1 c. pumpkin puree (solid pack pumpkin from a can is perfect)

1 c. whole wheat flour
1 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ground ginger

Mix all liquid ingredients plus sugar in one bowl. Whisk or sift all dry ingredients in another. Mix them together until everything is just moist. It is thick for pancake batter. You want it that way; if you thin it you will lose some pumpkin flavor.

Ladle in 1/4 c. portions onto a lightly oiled or sprayed 350 degree skillet. Spread the batter into pancake shape with the bottom of the ladle. Cook until they begin to puff. You will not see the bubbles on these like you do with normal pancakes. That's ok. Then flip and cook until the edges are dry.

Serving ideas:

• butter and maple syrup
• peanut butter and marmalade
• plain yogurt and molasses (my fave, but I am weird, ok?)
• honey and cinnamon
  
• just plain pancakes for hungry babies

I seriously cannot believe the kids ate these, with an actual vegetable in them, but they totally did. Like hotcakes.

Of course, I told them they were gingerbread pancakes. I'm not dumb, you know. Motherhood is all about marketing.