Whole Wheat Oatmeal Pumpkin Pancakes
- Number of Servings: 12
Ingredients
1 cup uncooked rolled oats1 cup whole wheat flour¾ cup all-purpose flour¼ cup sucralose (Splenda)2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt1 1/2 teaspoon pumpkin pie spice1 egg2 cups milk2 tablespoons vegetable oil1 teaspoon vanilla extract1 cup pumpkin puree (preferably homemade)
1. Place the rolled oats into work bowl of food processor or jar of blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, sucralose, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the pumpkin puree. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Makes 24 3" pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user GEORGEVW.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the pumpkin puree. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Makes 24 3" pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user GEORGEVW.
Nutritional Info Amount Per Serving
- Calories: 133.3
- Total Fat: 4.1 g
- Cholesterol: 20.7 mg
- Sodium: 340.5 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.3 g
- Protein: 5.1 g
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