Cinnamon Pumpkin Pancakes

I'm always on the quest to find new pumpkin recipes since anything pumpkin is, well, perfection.  The snow is melting and robins are chirping and it is obviously spring.  But I still went back to my trusty fall pumpkin flavoring for breakfast.

Cinnamon Pumpkin Pancakes
(adapted from this recipe)

1 cup whole wheat flour
1/4 cup flax seed meal
1 Tbs Splenda sugar blend
2 tsps baking powder
1 1/2 tsps ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
pinch of ground cloves
1 cup skim milk
6 Tbs canned pumpkin puree
2 Tbs canola oil
1 egg

Combine all ingredients in a medium size bowl.  Mix together until everything is well combined.  Bring griddle to a medium heat.  Pancakes should take about 3 minutes on each side.  

Serve with your choice of syrup & enjoy this filling breakfast!       

Is It Fall Yet?!

Even though it's just now Labor Day weekend, I'm already craving fall.  Fall is my absolute favorite time to bake; I love all the typically fall flavors like pumpkin, cinnamon, ginger, etc.  And since college football has started, that's signal enough for me that fall is just around the corner.  With that said, this morning I opened a can of pumpkin and tried a recipe for a low-fat imitation of a Starbucks pumpkin frappucino.  Um, I did not think it was as similar to Starbucks as it claimed so my search continues.  Anyhow, then I was left with all that pumpkin.  Normally, I would freeze it into 2 Tbsp cubes so that I could preserve it & it would come in handy  for those recipes that only call for a dab of pumpkin flavor.  However, with us moving, freezing would just end up getting tossed.  It was too early for dessert (not for me, but Carl probably wouldn't appreciate dessert for breakfast) so I settled on pumpkin pancakes - yum!