Gluten Free Pumpkin Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.25 cup Oat Bran 1.25 cup Baking Mix GF, Pamelas (by BONNIEMCDERMOTT) .5 tsp Baking Soda 1 tsp Pumpkin Pie spice 2 large Egg, fresh, whole, raw 1 cup MIlk, Prairie Farms 2% Milk 4 oz Fage Greek Yogurt 2% plain 2 tbsp Butter, unsalted 1 tsp Vanilla Extract .5 cup Pumpkin, canned, without salt 1 serving diamond chopped pecans 1/4 cup (by TYPINGIT)
Put pecans aside for topping
Melt butter
Combine wet ingredients
Combine dry ingredients
Spray a griddle or pan with oil/butter
Pour 1/3 cup on griddle/pan
When bubbles, turn over and cook 1 minute more
Plate and sprinkle pecans on top
Enjoy with some Real Maple Syrup (not included in nutritional values)
Serving Size: Makes 12 pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user MOMOF2NJ.
Melt butter
Combine wet ingredients
Combine dry ingredients
Spray a griddle or pan with oil/butter
Pour 1/3 cup on griddle/pan
When bubbles, turn over and cook 1 minute more
Plate and sprinkle pecans on top
Enjoy with some Real Maple Syrup (not included in nutritional values)
Serving Size: Makes 12 pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user MOMOF2NJ.
Nutritional Info Amount Per Serving
- Calories: 241.8
- Total Fat: 12.7 g
- Cholesterol: 80.6 mg
- Sodium: 402.8 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.3 g
- Protein: 8.9 g
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