Pumpkin Pancakes
- Number of Servings: 15
Ingredients
*Whole Wheat Flour, 2 cups*Splenda Brown Sugar Blend, 1.5 tbspBrown Sugar, 1.5 tsp packedBaking Powder, 1 tbspCinnamon, ground, 1 tbspNutmeg, ground, 0.5 tspSalt, 1 pinch (1/16 tsp)Milk, nonfat, 2 cupsEgg beaters, 3/4 cup---or egg whites: 3/4 cup OR 4-5 whitesPumpkin, canned, without salt, 1 cup
COMBINE flour, brown sugars, baking powder, cinnamon and nutmet and salt in large bowl. Combine milk, pumpkin, and eggs in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy and thick- you can add more milk depending on how thick you like your pancakes, but you will need to spread the batter around on the skillet if you keep it at 2 cups.
HEAT griddle or skillet over medium heat; spray lightly with cooking spray. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.
This makes approximately 15 4-5inch diameter pancakes; they are thick and very filling and pair perfectly with fresh/100% pure maple syrup or just alone with some fruit.
Number of Servings: 15
Recipe submitted by SparkPeople user DONNYBELLE.
HEAT griddle or skillet over medium heat; spray lightly with cooking spray. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.
This makes approximately 15 4-5inch diameter pancakes; they are thick and very filling and pair perfectly with fresh/100% pure maple syrup or just alone with some fruit.
Number of Servings: 15
Recipe submitted by SparkPeople user DONNYBELLE.
Nutritional Info Amount Per Serving
- Calories: 86.9
- Total Fat: 0.4 g
- Cholesterol: 0.7 mg
- Sodium: 146.6 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.7 g
- Protein: 4.7 g
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