Whole Wheat Spiced Pumpkin Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Egg substitute, liquid (Egg Beaters), 0.50 cup (remove) Milk, nonfat, 2 cup (remove) Cinnamon, ground, 1 tsp (remove) Nutmeg, ground, 0.50 tsp (remove) Baking Powder, 4 tsp (remove) Baking Soda, 1 tsp (remove) Apple Butter, 3 tbsp (remove) Splenda Brown Sugar Blend, 12 tsp (remove) Flour-White Whole Wheat-Ultragrain (Eagle Mills), 2 cup (remove) Pumpkin, canned, without salt, 1 cup (remove)
1. Whisk dry ingredients in large bowl.
2. Peel and cut zucchini and blend with minimal water to puree. (if using pumpkin, skip this step)
3. In seperate bowl, mix wet ingredients.
4. All at once, mix wet and dry ingredients until combined.
5. Ladle batter by 1/4c amounts onto preheated griddle lightly sprayed with cooking spray. Will need to re-spray pan as mine began to stick after awhile.
Recipe makes 24 pancakes.
Number of Servings: 24
Recipe submitted by SparkPeople user KEBH8694.
2. Peel and cut zucchini and blend with minimal water to puree. (if using pumpkin, skip this step)
3. In seperate bowl, mix wet ingredients.
4. All at once, mix wet and dry ingredients until combined.
5. Ladle batter by 1/4c amounts onto preheated griddle lightly sprayed with cooking spray. Will need to re-spray pan as mine began to stick after awhile.
Recipe makes 24 pancakes.
Number of Servings: 24
Recipe submitted by SparkPeople user KEBH8694.
Nutritional Info Amount Per Serving
- Calories: 65.0
- Total Fat: 0.2 g
- Cholesterol: 0.5 mg
- Sodium: 155.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.7 g
- Protein: 2.7 g
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