Here's another delicious pancake recipe to add to your repertoire. This dish utilizes pumpkin to transform ordinary pancake mix into something spectacular. My pumpkin pancakes are a gluten free version of a recipe by Bethenny Frankel.
1/4 cup gluten-free Bisquick (or other gluten free pancake mix)
1/4 cup + 2 tbsp. cold water
3 tbsp. pure pumpkin puree
1/8 tsp. ginger
1/4 tsp. cinnamon
Optional Toppings--maple syrup, extra cinnamon, whipped cream
1. Heat a griddle (or large nonstick pan) to medium.
2. In a small bowl, lightly whisk together Bisquick, cold water, pumpkin, cinnamon, and ginger. Mix until batter is combined but still a little lumpy.
3. Spray griddle with nonstick spray. Spoon 1/4 cup of batter onto the griddle and cook for 3 minutes.
4. Flip pancakes, and cook for another 2-3 minutes, or until cooked through and golden. Transfer to plate and garnish with desired toppings
Nutrition Information--approximately 132 calories (with no toppings)