Ingredients
Dry
· ½ cup whole-wheat flour
· 1 TBSP. sugar or 1 packet stevia
· ½ tsp. baking powder
· ¼ tsp. baking soda
· ½ tsp. cinnamon
· ¼ tsp. ginger
· a pinch of nutmeg
· a pinch of ground cloves
Wet
· ½ cup milk
· 1 egg white
· ½ TBSP. melted butter (or earth balance)
· 3 TBSP. canned pumpkin (NOT pumpkin pie filling)
Procedure
1. Put all the dry ingredients into a bowl and mix until combined.
2. Put all the wet ingredients in a separate bowl and beat thoroughly until combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a cast iron skillet/non-stick skillet/griddle to medium-high.
5. Once the skillet is hot, grease with non-stick cooking spray or butter.
6. To make the pancakes, put about 2 TBSP. of batter per pancake on the skillet, smooth out slightly to the pancake form a circle.
7. Once the pancake looks like it has risen up and tiny bubbles begin to form on its surface, flip and cook for 1-2 minutes on the other side.
8. Repeat with all the batter.
9. Serve with maple syrup and, if you like, a sprinkling of chopped pecans or walnuts.
Yields 11-12 silver dollar pancakes.
Note: Since they are small, you can cook multiple pancakes at the same time. Just follow the same cooking instructions as noted above.