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Pumpkin Pancakes

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Recipe photo courtesy of Sang An

Use up your leftover canned pumpkin puree to make this spiced breakfast treat.

Source: Martha Stewart Living, October 2004
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  • MS10611378
    10 SEP, 2017
    This is my favorite pumpkin pancake recipe. I like pancakes spicier, so I up the spices to 1 tsp each for the cinnamon, ginger and nutmeg and 1/4 tsp for the cloves. I have made a vegan version of these as well with fantastic results. I used nut milk in place of the milk, vegan butter and a flax egg to replace the butter and egg. You can't tell the difference honestly. Tried and true recipe. I've been making these for years.
    Reply

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