- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 197.1
- Total Fat: 6.0 g
- Cholesterol: 54.0 mg
- Sodium: 514.2 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 4.9 g
- Protein: 7.7 g
Pumpkin Pancakes - Whole WheatSubmitted by: JGLISSMAN
IntroductionThe perfect morning breakfast for the fall! The perfect morning breakfast for the fall!
1 Cup Whole Wheat Flour
1 T Brown Sugar (I use Splenda brand)
1/2 T Baking Powder
1/2 tsp. Pumpkin Pie Spice (or more based on your liking)
1 T Ground Flaxseed
1/2 tsp. salt
3/4 C Milk, non-fat
1/4-1/2 Cup canned pumpkin
1 T vegetable oil (or can substitute with unsweetened applesauce 1T)
Nuts, unsalted, optional
Mix all indredients together in order listed.
I adjusted the spices to my liking - adding a little more pumpkin pie spice, cinnamon and nutmeg if you prefer. You may also add more pumpkin if you want a stronger pumpkin flavor.
Turn stove on medium and spray a skillet or griddle with nonfat cooking spray. Spoon out large spoonfuls of batter into skillet - with a large skillet I fit 3-4 medium size pancakes in the pan at one time. Cook 2-3 minutes each side or until cooked thru.
Makes about 8 medium size pancakes.
Enjoy with I Can't Believe It's Not Butter spray and Sugar Free or Lite syrup! So good and healthy at the same time!
Number of Servings: 4
Recipe submitted by SparkPeople user JGLISSMAN.