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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.0
  • Total Fat: 1.8 g
  • Cholesterol: 36.6 mg
  • Sodium: 548.0 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 8.3 g

View full nutritional breakdown of Pumpkin Spice Pancakes (Chef Meg Makeover calories by ingredient
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Pumpkin Spice Pancakes (Chef Meg Makeover

Submitted by: CHEF_MEG
Pumpkin Spice Pancakes (Chef Meg Makeover

Introduction

These pancakes are so hearty and filling--yet light--just what you'll crave in autumn. Try serving them with applesauce or honey butter instead of syrup.
If you're using homemade pureed pumpkin instead of canned, drain it in a cheesecloth and squeeze out the excess moisture, then combine the wet ingredients in a blender to break up any clumps or stringy bits.
These pancakes are so hearty and filling--yet light--just what you'll crave in autumn. Try serving them with applesauce or honey butter instead of syrup.
If you're using homemade pureed pumpkin instead of canned, drain it in a cheesecloth and squeeze out the excess moisture, then combine the wet ingredients in a blender to break up any clumps or stringy bits.

Number of Servings: 6

Ingredients

    1 cup no salt-added canned pumpkin puree
    1 3/4 cup whole wheat flour
    3 Tablespoons brown sugar
    2 teaspoons baking soda
    1 Tablespoon pumpkin pie spice
    1/3 teaspoon salt
    12 ounces (1 1/2 cups) skim milk
    1 egg
    2 Tablespoons unsweetened applesauce
    2 Tablespoons cider vinegar

Directions

Combine the dry ingredients in a mixing bowl. Mix together with a fork and set aside.

In a separate bowl, whisk together the milk, pumpkin, egg, cider vinegar and applesauce until smooth.

Add the wet ingredients to the dry ingredients and stir just until blended. The batter will be a little thick. Allow the batter to rest for 5 minutes to allow the leavening agents to get to work--the results are fluffier pancakes.
Preheat a skillet or griddle to medium. Spray with nonstick cooking spray. Pour 1/4 cup of batter onto the skillet or griddle at a time, spreading it out slightly while pouring. This will help keep the pancakes from being too thick and doughy. When sides are dry, and many bubbles have formed on the top, flip the pancakes using a spatula. Cook until both sides are golden brown.

This makes about 18 3 1/2" pancakes.
1 serving would be three 3 1/2" pancakes.





Number of Servings: 6

Recipe submitted by SparkPeople user CHEF_MEG.






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