Pumpkin Pancakes

Name: Pumpkin Pancakes Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 6
Ingredients: 1 1/2 cups unbleached all-purpose flour; 1/2 cup whole wheat flour; 1/4 cup agave; 2 teaspoons baking powder; 2 teaspoons baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla; 3 eggs; 1 cup Stonyfield Organic Plain Yogurt; 3/4 cup Skim Milk; 1 cup pumpkin canned

Minutes to Prepare: 10
Minutes to Cook: 6

Number of Servings: 6

Ingredients

1 1/2 cups unbleached all-purpose flour1/2 cup whole wheat flour 1/4 cup agave2 teaspoons baking powder2 teaspoons baking soda 1/2 teaspoon cinnamon 1/2 teaspoon vanilla 3 eggs1 cup Stonyfield Organic Plain Yogurt 3/4 cup Skim Milk 1 cup pumpkin, canned

Directions

In a large bowl, whisk together the flour, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk, agave and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes. Yields 12, 4 inch pancakes.

Serving Size: Makes 12 4" pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user MOMOF2NJ.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 225.8
Total Fat: 3.0 g
Cholesterol: 92.5 mg
Sodium: 656.6 mg
Total Carbs: 40.4 g
Dietary Fiber: 3.7 g
Protein: 10.3 g

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