Pumpkin Birdy Pancakes
1egg
1 cup Soy milk
1/2 c. cooked pumpkin
3/4 c. unbleached white flour
2 tsp baking powder
1 tbsp organic sugar
1/8 tsp ground cinnamon
2 tbsp of vegetable oil
Directions:
Combine all the ingredientsin a mixing bowl and stir just until blended.
Pour the batter onto a hot griddle that has been lighty oiled
Flip the pancakes over when bubbles break around the edges.
Helpful Hint:
Leftover pancakes can be frozen for later use.To reheat: Use toaster on frozen pastry setting.If using fresh pumpkin be sure to save the seeds for roasting
They are a favorite Birdy treat!
