{pumpkin pancakes}

Frankly, I wanted to try these purely because of the illiteration, but... I digress. These were VERY moist.... my kids loved them and I thought they were a pretty healthy substitute to our standby bisquick.... We feel like nothing tops bisquick but these were awesome!

(image courtesy of the way the cookie crumbles) (Mine looked similar)
1-1/2 c. all-purpose flour
2 T. packed brown sugar
2 t. baking powder
1 t. salt
2 eggs
1-1/3 c. milk

3/4 c. canned pumpkin
1/2 c. cheese.

In a small bowl, combine the flour, brown sugar baking powder and salt. In another bowl whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.

Drop batter by 1/4 cupfuls onto a hot griddle (if it's not non-stick... grease it first). turn when bubbles form on top. Cook until the second side is golden brown. These were delish... maybe try with some toasted pecans or browned butter. We weren't big fans of those, but we think they might be good.

p.s. These have about half the calories of a regular pancake, but double the moistness. So yummy. Makes 14 pancakes. prep: 10 min. cook: 10 min./batch

recipe courtesy tasteofhome.com