Pumpkin Pancakes Whole Wheat

Name: Pumpkin Pancakes Whole Wheat Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 13
Ingredients: 1.5 cup Milk 3.25%; 1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY); 1 large Egg fresh whole raw; 2 tbsp Canola Oil; 2 tbsp Braggs Apple Cider Vinegar; 1.75 cup Whole Wheat Flour; 9 tsp unpacked Brown Sugar; 2 tsp Baking Powder; 1 tsp Baking Soda; 1 tsp Allspice; 1 tsp Cinnamon ground; .5 tsp Ginger ground; 2 tbsp Canola Oil

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 13

Ingredients

1.5 cup Milk, 3.25% 1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY) 1 large Egg, fresh, whole, raw 2 tbsp Canola Oil 2 tbsp Braggs Apple Cider Vinegar 1.75 cup Whole Wheat Flour 9 tsp unpacked Brown Sugar 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Allspice 1 tsp Cinnamon, ground .5 tsp Ginger, ground 2 tbsp Canola Oil

Directions

Mix dry ingredients, mix all wet ingredients except last 2 tbsp of oil. Then mix altogether to create batter. As needed, add oil to Medium High Heated griddle. After oil heated, pour batter onto griddle using 1/4 cup for each pancake. Brown both side. My griddle is at 300 degrees.

Serving Size:�Makes 13 pancakes; 13 servings

Servings Per Recipe: 13

Nutritional Info Amount Per Serving

Calories: 130.6
Total Fat: 6.0 g
Cholesterol: 17.1 mg
Sodium: 190.3 mg
Total Carbs: 17.8 g
Dietary Fiber: 2.9 g
Protein: 3.9 g

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