Whole Wheat Pancakes with Pumpkin and Flax Seed
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large egg2/3 C. Unbleached White Flour1/3 C. Whole Wheat Flour1 C. Low-fat or Fat-free Buttermilk1 Tbs. Packed Brown Sugar1/2 C. Pumpkin - I usually use canned2 Tbs. Flax Seed Meal2 Tbs. Wheat Germ1/4 tsp. Salt1 tsp. Baking Powder1/2 tsp. Baking Soda1/2 - 1 tsp. Cinnamon1/2 tsp. Nutmeg1 tsp. Vanilla
Beat egg in large bowl with hand mixer until fluffy.
Add in remaining ingredients and mix until just blended. If the batter seems a bit thick add a couple of Tbs. of lowfat milk to thin.
I also think it actually helps the batter to sit for a few minutes before making the cakes.
Heat large skillet over medium heat. grease the griddle with butter or I spray with canola oil then wipe evenly around my iron skillet with a paper towel.
Pour batter on skillet in 1/4 cup or less portions.
When the batter on top is puffing up a bit and the edges appear to pull away (2 minutes or so) flip the cakes and cook until the centers feel done to the touch.
We eat our pancakes topped with low-fat cream cheese and a dusting of powdered sugar.
Enjoy
Number of Servings: 6
Recipe submitted by SparkPeople user CRAFTYMAMA3.
Add in remaining ingredients and mix until just blended. If the batter seems a bit thick add a couple of Tbs. of lowfat milk to thin.
I also think it actually helps the batter to sit for a few minutes before making the cakes.
Heat large skillet over medium heat. grease the griddle with butter or I spray with canola oil then wipe evenly around my iron skillet with a paper towel.
Pour batter on skillet in 1/4 cup or less portions.
When the batter on top is puffing up a bit and the edges appear to pull away (2 minutes or so) flip the cakes and cook until the centers feel done to the touch.
We eat our pancakes topped with low-fat cream cheese and a dusting of powdered sugar.
Enjoy
Number of Servings: 6
Recipe submitted by SparkPeople user CRAFTYMAMA3.
Nutritional Info Amount Per Serving
- Calories: 138.6
- Total Fat: 2.6 g
- Cholesterol: 37.0 mg
- Sodium: 242.2 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.9 g
- Protein: 5.8 g
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