1 cup whole wheat flour
1/4 cup ground chia seeds (or flax meal)
1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
Pinch of ground cloves
1 cup of 2% milk
6 tablespoons canned pumpkin puree
2 tablespoons canola oil
1. In a large bowl whisk together all the dry ingredients.
2. In a separate bowl, stir together milk, pumpkin puree, oil and egg.
3. Fold wet mixture into dry ingredients.
4. Oil a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with light maple syrup, toasted pecans or maple yogurt
Presented by: Katharine Killen, Knox County Health Dept.