Makes 9 servings (2 pancakes per serving)

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1 tsp. baking soda
• 1 tbsp cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp allspice
• ¼ tsp nutmeg
• ½ tsp salt
• 1½ cups of canned evaporated milk
• 1 cup canned pure pumpkin puree
• 2 large eggs
• 1½ tbsp molasses
• 1 tbsp honey
• 1 tsp vanilla
• 2 tbsp vegetable oil

Preparation

1. In a medium bowl, whisk together flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, nutmeg and salt.
2. In a separate large bowl, combine evaporated milk, pumpkin puree, eggs, molasses, honey, vanilla and oil. Whisk to combine.
3. Add dry ingredients to wet ingredients and stir just until combined. Do not over mix.
4. Pour ¼ cup portions of batter onto lightly oiled fry pan or pancake griddle. Cook over medium heat until golden brown, 1 – 2 minutes per side. Adjust heat setting as needed if pancakes brown too quickly.
5. Serve hot with almond or peanut butter and a drizzle of syrup! Serve with a cooked egg or some Greek yogurt on the side for more protein.

Nutritional analysis per serving: 208 calories, 6 g fat, 8 g protein, 34 g carbohydrate (30 g available carbohydrate), 4 g fibre, 458 mg sodium

My Viva Servings: 2 grains, 1 protein

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