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Pumpkin Pancakes

Reviewed: Feb. 4, 2013
I make these for my grandkids who absolutely love them!! The first time I made them, I followed the recipe and we thought they were wonderful. I wanted to make them more healthy so I used whole wheat pastry flour instead of all purpose flour and I use rice milk instead of milk (milk allergy). I also froze fresh pumpkin so I use that instead of canned. The texture is a little different but they taste great. The kids (ages 1 and 3) adore them with a little applesauce on the top. I usually make a double batch and then freeze them, they warm up nicely in the microwave.
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