Perfect Pumpkin Pancakes!

My newest creation! Awesome yummy nutritious PUMPKIN PANCAKES! I decided to make these for a houseful of hungry picky boys. Cody had a sleepover and a few kids are VERY picky eaters. I made my concoction and called the boys down to eat. The first picky eater said, "What is that?" I said, "they are pancakes". He said,"I love pancakes, but why are they brown?" I said, "they just came out that way". Instead of serving them with syrup (which we try to not use, but keep in the house for picky kids) we used Cool Whip on top. The picky eaters quickly cleaned their plates and thanked me for breakfast. I then told them that they had just eaten pumpkin and their faces changed expressions and they all agreed that they were VERY good!

The recipe can easily be changed to be vegan friendly.

Pumpkin Pancakes

2 cups pancake mix (baking mix- I used Food Lion brand)
2 tbls brown sugar
2 tsp ground cinnamon
2 eggs
1 can (12 oz) evaporated milk
1/2 cup canned pumpkin
2 tbls veg. oil
1 tsp vanilla extract
Cool Whip

Combine all dry ingredients in a bowl, in a separate bowl combine the liquid ingredients. Mix each bowl well then combine and mix. Pour batter (1/3 cupfuls) onto lightly greased hot griddle/pan. Yields: about 8 large pancakes (or 12 smaller size)