Healthy Pumpkin Spice Sourdough Pancakes

Incorporate more pumpkin into your fall diet without having to do extra baking. Plus, these pancakes use extra eggs. So if you're like me and have ducks or chickens, you can use up more of those eggs while adding more protein to your breakfast. A bit of whole wheat flour helps to balance the extra moisture and make the morning meal even healthier.

Ingredients

1 cup sourdough starter

3/4 cup whole wheat flour

half a can of pumpkin puree

5 eggs

2 tsp vanilla extract

1/2 tsp ground cloves

2 tsp cinnamon

2 tsp nutmeg

2 tsp baking soda

butter or bacon fat for cooking

1/4 c milk (optional)

maple syrup for serving

walnuts or pecans for serving

Directions

1. Mix starter, eggs, and pumpkin together.

2. Add flour mix thoroughly.

3. Meanwhile, melt butter or bacon fat in cast iron skillet on medium heat. Let pan heat up

4. Add vanilla and spices and swirly in.

5. If your batter is so thick that it wouldn't flow into a circle when dropped in the pan, add some milk a dash at a time. If it is runny and thin, add more flour, a few spoonfuls at a time.

6. Finally, mix in baking soda thoroughly.

7. When pan is hot enough that a drop of batter sizzles, scoop first pancake in.

8. Flip pancake once you can see that it is cooked around the edges.

9. Serve with maple syrup and walnuts or pecans, and sprinkle of cinnamon