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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 253.8
  • Total Fat: 3.8 g
  • Cholesterol: 72.1 mg
  • Sodium: 668.8 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 9.0 g

View full nutritional breakdown of Pumpkin-Ginger Pancakes calories by ingredient
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Pumpkin-Ginger Pancakes

Submitted by: JLOHERN

Introduction

Recipe adapted from MyRecipes.com Recipe adapted from MyRecipes.com
Number of Servings: 3

Ingredients

    1/2 cup all-purpose flour
    1/2 cup whole wheat flour
    2 tablespoons firmly packed brown sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon salt
    1 large egg
    3/4 cup Almond Breeze unsweetened vanilla
    3/4 cup canned pumpkin
    1/4 cup plain low-fat or nonfat yogurt

Directions

1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, and yogurt until well blended. Stir egg mixture into flour mixture just until evenly moistened.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.



Number of Servings: 3

Recipe submitted by SparkPeople user JLOHERN.






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