Pumpkin Pancakes

Twas the weekend after Halloween and all though the house

Not a gourd was safe, not even the pumpkin

The knife was sharpened by Furi with care

In hopes that St. David would soon be there

---okay--- cheesy, I know. Anyway, I was SOO hungry for some hearty pumpkin pancakes, so I went to the kitchen and started playing with ingredients.

2 ½ cups whole wheat flour
2 ½ cups water
½ cup “milk” (I used pumpkin spiced soy milk)
2 tbs baking powder
1 tsp salt
½ cup mashed, cooked pumpkin

½  tsp cinnamon
½ tsp nutmeg
¼ tsp ginger powder (slightly less than 1/4 )
1 tsp vanilla extract
½ tsp baking soda
1 tsp apple cider vinegar

Combine soymilk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk). Stir together pumpkin, spices, water and soymilk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST, NO LONGER- DO NOT OVERMIX. Let sit 5 minutes to rise and lightly stir again. This makes about 20 pancakes.

FYI- I cooked mine on a cast iron grill coated with hazelnut oil…YUM