Pumpkin Pancakes

These were delicious. No need for syrup or anything. The original recipe calls for 1/4 cup dried cranberries, but they still taste great without them. Also, we substituted walnut oil in the pancakes rather than vegetable or canola oil.

Pumpkin Pancakes
1 cup whole wheat flour
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. sea salt
1 cup milk
1 egg
1/3 cup pumpkin
1 Tbsp. oil
1/4 cup walnuts

In large bowl, whisk flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt. In small bowl, whisk milk and egg. Whisk in pumpkin and oil. Combine wet and dry ingredients until mixed. Let stand 5 minutes while skillet heats. Spray skillet with non-stick spray. Add walnuts and cranberries to pancake mix. Drop by 1/4 cup amounts onto hot skillet and cook. Flip and cook other side. Serves 4.