Whole Wheat Pumpkin Pancakes

Name: Whole Wheat Pumpkin Pancakes Recipe
Yield: 29
Ingredients: 3 c. White Whole Wheat Flour; 4 t. Baking Powder; 1 t. Salt; 1.5 t. pumpkin pie spice or all spice; 1 can (15 oz) 100% Pure Canned Pumpkin; 1 c. Egg Substitute; 1/3 c. Unsweetened Applesauce; 3.5 c Unsweetened Original Almond Milk (Or fat free milk/soy milk)

Number of Servings: 29

Ingredients

3 c. White Whole Wheat Flour4 t. Baking Powder1 t. Salt1.5 t. pumpkin pie spice or all spice1 can (15 oz) 100% Pure Canned Pumpkin1 c. Egg Substitute1/3 c. Unsweetened Applesauce3.5 c Unsweetened Original Almond Milk (Or fat free milk/soy milk)

Directions

Mix all ingredients. Pour 1/4 c of batter onto a hot sprayed pan or griddle (spray with cooking spray to keep calories/fat low). Flip when bubbles form in the batter. Serve warm or freeze for easy breakfasts.
*You may add 2 T of Splenda or sugar to sweeten the batter, especially if you are going to eat them plain. Otherwise, with syrup the recipe tastes great!

Serving Size:�Makes 29 pancakes (if you drop 1/4 c. at a time)

Number of Servings: 29

Recipe submitted by SparkPeople user ALC_RD.

Servings Per Recipe: 29

Nutritional Info Amount Per Serving