Whole Grain Pumpkin Pecan Spice Pancakes

Ingredients:
1/3 cup Quinoa Flour
1/3 cup Oat Flour
1/3 cup White Whole Wheat Flour
1/2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
2 tblsp brown sugar
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
1/3 cup chopped pecans, ground in food processor

1 1/2 tblsp canola oil
1 egg
1 cup pumpkin puree
1 cup lowfat milk, 1 percent is fine

Directions:
Preheat electric griddle to 350 degrees.
Whisk together dry ingredients well. Add oil, egg, pumpkin, in mixer. Slowly add milk.
Let batter sit for 15 minutes.
When batter has rested, apply non-stick spray to griddle. Pour 1/3 cup of batter for each pancake. Cook for 3-4 minutes on each side. Serve hot with a sprinkle of chopped pecans, syrup, and a dollop of whipped cream if you like. Enjoy!!

Quinoa flour can be found at Whole Foods Grocery. Quinoa is a whole protein, and high in iron!

These pancakes freeze well. Let them cool and then place between sheets of wax paper and place in a zip lock bag and put in the freezer. To reheat, just place the pancakes on a microwave safe plate and heat on high for 1 minute. They will be as moist and tender as right off of the griddle!