Whole Wheat Pumpkin Pancakes even healthier
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  • Number of Servings: 48
Ingredients
2 cups Gold Medal All Natural Whole Wheat Flour1/4 cup Splenda Brown Sugar1/4 cup unsweetened applesauce1 cup canned pumpkin 2 cups fat free milk1 cup egg beaters liquid egg whites4 tsp baking powder1 tsp baking soda1 tsp cinnamon plus a little extra sprinkle here and there!1 tsp pumpkin pie spice plus a little extra sprinkle here and there!
Directions
In a large bowl whisk the flour, baking powder, baking soda, and spices together. Then in a separate bowl mix the pumpkin, milk, egg beaters, applesauce, and brown sugar. Pour the wet mixture into the dry and stir together. Then sprinkle a little more cinnamon and pumpkin pie spice. Use the 1/4th measuring cup and only fill about three quarters of the way full. This mixture came out a little soupy so in order to cook them fully I didn't use the whole 1/4 cup. They will be a tiny bit mushy in the middle but I think it makes them better :)

Serving Size: I made 4 dozen

Number of Servings: 48

Recipe submitted by SparkPeople user CAPVAN007.
Servings Per Recipe: 48
Nutritional Info Amount Per Serving
  • Calories: 30.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.3 mg
  • Sodium: 82.1 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.6 g

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