Pumpkin Pancakes.

This ultra-satisfying recipe is one of the surefire ways I can get my toddler to eat a vegetable. It’s perfect at any time of the year, not just pumpkin season!

3 c flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp salt

4 eggs

1/2 c honey

2 c milk

1 can pumpkin

1 tsp vanilla

Sift together dry ingredients. Beat eggs and honey; whisk in milk, pumpkin, and vanilla. Stir egg mixture into flour mixture. Cook in a buttered skillet over medium-low heat until golden-brown, about 3 minutes on each side. Serve hot with raspberry jam.


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