pumpkin cornbread pancakes.

With Thanksgiving  only a few days away, I decided to surprise Marty with a festive breakfast: pumpkin cornbread pancakes. I stumbled upon the recipe earlier this week on Iowa Girl Eats. Cornbread+Pumpkin=Amazing Combination. You can’t go wrong with those two ingredients.


Pumpkin Cornbread Pancakes
(adapted from this recipe)*
1 Tablespoon sugar
2 Tablespoons pumpkin puree
1 egg
2 Tablespoons French Vanilla Coffee Creamer (I used milk instead)
1/4 cup water
1/8 teaspoon salt
1/8 teaspoon baking powder
1/4 cup all purpose flour
1/4 cup yellow cornmeal

Whisk together sugar, pumpkin, egg, creamer, water, salt & baking powder in a bowl. Add flour & cornmeal then mix again to combine. Cook on a non-stick sprayed cook top and serve syrup (or honey!).
*Note: I doubled this recipe for Marty and myself. The original makes four pancakes, mine made eight.

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