IC-Friendly Recipe adapted from: Martha Stewart Living
1 1/4 C flour
2 T sugar
2 t baking powder
1/2 t cinnamon
1/2 t ginger
1/2 t salt
1 C milk
6 T canned pumpkin
2 T melted butter
1. In a medium bowl, whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg together.
2. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and egg; fold mixture into dry ingredients.
3. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake.
4. Cook pancakes about 3 minutes per side; serve with butter and IC friendly pure maple syrup.