Pumpkin Pecan Pancakes

Last week, Amanda shared a pumpkin pancake recipe.  I set out to make some kefir pancakes Saturday morning and that post popped into my mind.  I just happened to have some pumpkin on hand and so I altered my usual recipe a bit and ended up with these tasty treats.  So very good!  You can, of course, use any winter squash in place of the pumpkin.

ingredients:

1 cup whole wheat flour

2 tablespoons ground flaxseed

2 tablespoons brown sugar

1 teaspoon baking powder

2 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/2 teaspoon cloves

1 cup plain kefir, plus 2 tablespoons (buttermilk would work as a substitute)

1 tablespoon canola oil

1 large egg

1 teaspoon vanilla extract

1/2 cup pumpkin

1/4 to 1/2 cup chopped pecans

directions:

Whisk together the flour, flaxseed, sugar, baking powder, 

baking soda, salt, cinnamon, ginger, and cloves. Set aside.

In a different bowl, whisk together kefir, canola oil, egg, vanilla extract and pumpkin.

Pour wet ingredients over the dry ingredients. 

Stir gently with a spatula until combined. 

Add the pecans.

Do not over mix.

 Heat a griddle pan or non stick skillet over medium heat. 

Spray with cooking spray. 

Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, 

spacing out the pancakes a few inches from each other. 

When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.

Serve with butter and maple syrup.