For about 8-10 good size pancakes:<\/p>\n
3 cups \u00a0of pancake mix<\/p>\n
1 1\/2 tsp ground cinnamon<\/p>\n
1\/8 tsp cloves<\/p>\n
1\/8 tsp nutmeg<\/p>\n
1\/8 tsp ginger<\/p>\n
1 cup of canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)<\/p>\n
1 egg<\/p>\n
3\/4 cups oats<\/p>\n
2 1\/2 cups water (or more or less according to your desired consistency)<\/p>\n
Mix the pancake mix and spices together. \u00a0Add the pumpkin and the egg and mix together. \u00a0Add the oats. \u00a0Then add the water until it gets to a thick but pancake-like consistency. \u00a0Use a 1\/2 cup measuring cup, scoop mixture onto a medium- hot griddle with melted butter on it. This is a thick mixture so don\u2019t cook it on too high of a temperature so the insides have time to cook.<\/p>\n
Peel and cut up 3 apples (I used Gala). \u00a0Heat a frying pan on medium-high heat with 2 T butter. \u00a0Add the apples. \u00a0Cook until the outsides are caramelized. \u00a0Add to the top of pancakes with chopped pecans and maple syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Here is what you need: For about 8-10 good size pancakes: 3 cups \u00a0of pancake mix 1 1\/2 tsp ground cinnamon 1\/8 tsp cloves 1\/8 tsp nutmeg 1\/8 tsp ginger 1 cup of canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the … <\/p>\n