Alright so, here’s the nitty gritty on the pumpkin pancakes. They are not gritty AT ALL. They also are not light and fluffy… What are they? Delicious and filling! These are amazing, but you must know they take a lot longer to cook up than regular pancakes.
So how do you make them? It is really quite simple. After making the pancakes I listed yesterday we got down to half of the batter, then I added in a can of Libby’s Pumpkin Pie Filling (naturally gluten free!) and all spice, cinnamon, and nutmeg (I did not measure or use much of these, just to taste since I did not use eggs. If you do not feel comfortable doing this but want that pumpkin pie taste Libby’s also has an already seasoned can). Then, you add water a half a cup at a time until it is thin enough to pour and cook.
Please note, the reason I said these take a long time to make is because they have to cook at a pretty low temperature. Cook them too high and they stay mushy (my kids kind of like them that way, but not me). Anyway, there were way too many for us, so there will probably be way too many for you. I love the KeePeez lids, just popped one over the top and I am ready for tomorrow!