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.

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

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.

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