Squishcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/3 c whole-wheat or buckwheat flour2 tsp dark brown sugar2 tablespoons Splenda granular (or sugar)1 1/2 tsp baking powder1 tbsp pumpkin pie spicepinch salt1/3 cup canned pure pumpkin (not pie filling)2 tsp maple extract1 tsp vanilla extractBoiling water, as needed
Heat non-stick pan over moderate.
Combine dry ingredients in a medium bowl.
Add pumpkin and extracts, followed by enough boiling water to achieve a batter consistency.
Spoon about 2 tbsp batter per pancake onto hot pan, brown on both sides.
Serve hot with maple syrup or (my favourite) home-made cranberry-orange sauce!
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Combine dry ingredients in a medium bowl.
Add pumpkin and extracts, followed by enough boiling water to achieve a batter consistency.
Spoon about 2 tbsp batter per pancake onto hot pan, brown on both sides.
Serve hot with maple syrup or (my favourite) home-made cranberry-orange sauce!
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 183.3
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 179.6 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 5.2 g
- Protein: 5.5 g
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