You’ll thank me later…
And yes, these are diabetic friendly.
1/2 cup whole wheat flour
1/2 cup almond meal
3-4 heaping tbs Splenda
1 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin spice
3/4 cup milk
1/2 cup canned pumpkin (mmmmm PUMPKIN!!!)
1 tbs vegetable oil
1 tsp white vinegar
You will need a big bowl and a medium bowl.
In the medium bowl, combine the pumpkin, egg, oil, and vinegar. Stir until they are combined nicely.
In the big bowl, mix up everything else. Then add the pumpkin mixture from the medium bowl into the big bowl. Stir it all up together in the big bowl until it is juicy and awesome. If the batter still seems too thick, add a little more milk. I don’t know why you have to combine the ingredients separately and then put them together, but that’s what the googles say to do, and mmmm does it turn out fine!
Cook them up and enjoy the pumpkin-y goodness!!!