Whole Wheat Pumpkin Pancakes
- Number of Servings: 8
Ingredients
2 cups White Whole Wheat Flour1 tbs. Brown Sugar1 tbs +1 tsp. Pumpkin Spice (Or 1 teaspoon cinnamon 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)2 tsp Baking Powder1 tsp Baking Soda1/2 tsp Salt2 cups Milk (I used whole but 2% would work or even non-flavored almond or soy)1 cup Pumpkin Puree1 Egg2 tsp Vanilla Extract3 tbsp Coconut Oil for frying
In a bowl, mix together the milk, pumpkin, egg and vanilla extract.
In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt.
Combine the wet and dry ingredients and mix.
Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside.
Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon.
Wait till large bubbles start to appear in the middle and flip.
Brown on both sides and serve hot.
Serving Size: Makes 8 servings of 2 pancakes each
Number of Servings: 8
Recipe submitted by SparkPeople user CARADAWN.
In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt.
Combine the wet and dry ingredients and mix.
Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside.
Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon.
Wait till large bubbles start to appear in the middle and flip.
Brown on both sides and serve hot.
Serving Size: Makes 8 servings of 2 pancakes each
Number of Servings: 8
Recipe submitted by SparkPeople user CARADAWN.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 8.4 g
- Cholesterol: 28.3 mg
- Sodium: 467.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 4.7 g
- Protein: 7.2 g
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