Quick Tip Tuesday-Pumpkin Pancakes

The next time you make pancakes for your family, double the recipe and freeze the extras for later. I try to limit my usage of disposable plastic bags, but this is one area where I haven't yet weaned myself from them. I make the pancakes about the size of a sandwich bag. After they have cooled, I put two pancakes (because that's about the amount my kids eat) in each bag and put all of the bags into one large freezer bag. When the kids want pancakes for breakfast, they just grab a small bag, put the pancakes onto a plate and microwave for about one minute. You could do the same with waffles and heat them in the toaster, just like the ones you buy from the store only way better! They stay good in the freezer for at least a month. Just for fun, here is one of our favorite pancake recipes:

Pumpkin Pancakes (not doubled)

Ingredients

• 2 cups whole wheat flour
• 4 Tablespoons sugar or pure maple syrup
• 4 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 cups milk
• 2 cups pumpkin puree
• 3 large eggs
• 4 tablespoons canola oil
• 2 teaspoons vanilla extract

Directions

• In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
• In a separate bowl, combine the milk, pumpkin puree, eggs, oil, and vanilla extract, mixing until smooth.
• Add the wet ingredients to the dry ingredients and mix just until combined.
• Cook the way you would normal pancakes.

These are great with unsweetened apple sauce and cinnamon. We also love them with a small amount of pure maple syrup. James likes them plain!