250 ml milk
75 ml pumpkin puree
30 ml butter, melted
1 egg
15 ml flax seed, crushed
50 ml pecans, crushed
300 ml flour
30 ml sugar
10 ml baking powder
5 ml cinnamon
.5 ml nutmeg
– pinch cloves –
In a large bowl; stir together milk, pumpkin, butter and egg.
In another large bowl; mix all dry ingredients together. Add dry ingredients to liquid ingredients.
In a hot large skillet with small amount of butter; pour batter into desired size of pancake. Cook approximately 3 minutes per side. Top with maple syrup.
Serves 4