Linda's Healthy Sourdough Rye Pumpkin Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 cup Rye flour, light 1 cup Wheat flour, white, all-purpose, enriched, calcium-fortified .25 tsp Salt 6 tsp Granulated Sugar 5 tsp Baking Powder 1 tsp Baking Soda 1.5 cup Milk, nonfat (skim milk) .5 cup Sourdough Starter (by COFFEECHIT) 1 large Egg, fresh, whole, raw .5 cup, mashed Pumpkin, cooked, boiled, drained, without salt 1 tsp Vanilla Extract Oil for frying.
1 In a large bowl, mix the rye flour, white flour, salt, sugar, baking powder, and baking soda together.
2 In a medium bowl, whisk the egg and add the milk, sourdough starter, vanilla, and pureed or mashed pumpkin.
3 Add the liquid ingredients to the dry ingredients. Stir to mix.
4 Heat your skillet on medium low heat. Brush the skillet with oil. (brush again with oil, for each pancake.)
5 Using a 1/3 cup measuring cup, ladle the batter onto the hot skillet. Spread with a spoon to even it out into a 4-5 inch circle.
6 Cook until it starts to form bubbles that break along the edges. Flip and cook until the pancake is done, and springs back when lightly touched in the center. Place the cooked pancake on a serving plate, and cook the remaining batter, until the batter is used up.
7 Serve with your favourite syrup, jam, apple sauce, or peanut butter.
Serving Size: 15 5 inch pancakes
Number of Servings: 15
Recipe submitted by SparkPeople user TESTYCATLADYP.
2 In a medium bowl, whisk the egg and add the milk, sourdough starter, vanilla, and pureed or mashed pumpkin.
3 Add the liquid ingredients to the dry ingredients. Stir to mix.
4 Heat your skillet on medium low heat. Brush the skillet with oil. (brush again with oil, for each pancake.)
5 Using a 1/3 cup measuring cup, ladle the batter onto the hot skillet. Spread with a spoon to even it out into a 4-5 inch circle.
6 Cook until it starts to form bubbles that break along the edges. Flip and cook until the pancake is done, and springs back when lightly touched in the center. Place the cooked pancake on a serving plate, and cook the remaining batter, until the batter is used up.
7 Serve with your favourite syrup, jam, apple sauce, or peanut butter.
Serving Size: 15 5 inch pancakes
Number of Servings: 15
Recipe submitted by SparkPeople user TESTYCATLADYP.
Nutritional Info Amount Per Serving
- Calories: 89.4
- Total Fat: 0.6 g
- Cholesterol: 12.9 mg
- Sodium: 300.7 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.4 g
- Protein: 3.1 g
Member Reviews