Tasty Thursday!

So, I made these incredible, light, fluffy pancakes last week, this is a picture from the blog I got them from because, well, we ate them so fast I couldn't get a picture. I am obsessed with pumpkin in the Fall and what better way to wake up on a cool crisp weekend morning than these bad boys? Use REAL maple syrup on these, it's really a sin if you don't because they are soo good, too good not to have the real thing.

Pumpkin Pancakes
Ingredients:
1 1/4 Cups All Purpose Flour (you can do 1/2 whole wheat pastry flour if you want some added fiber and protein)
3 Tbs. Sugar
2 tsp. Baking Powder
3/4 tsp. of Cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. Salt
1 1/3 Cups of Milk
3/4 Cups Canned Pumpkin
4 large Eggs, separated
1/4 Cup Butter, Melted
1 tsp. Vanilla Extract

Directions:

Heat your pan

Combine all the dry ingredients together. Whisk to combine. Combine all your wet ingredients together, MINUS the egg whites. Stir wet and dry ingredients together. Beat your egg white just until soft white peaks form. Fold into your batter.


Recipe adapted from sweetandsavorybysarah