Pumpkin Spice Pancakes
- Number of Servings: 6
Ingredients
* 1 -3/4 Cup White Whole Wheat Flour * 3 TBSP Brown Sugar * 2 tsp Baking Powder * 1 tsp Baking Soda * 3 tsp Pumpkin Pie spice * 1/3 t Salt * 3/4 cup 3.25% Milk * 1/2 cup skim milk * 1 cup Pumpkin Puree - (canned or homemade, I used homemade puree * 1 Large Egg * 2 TBSP Applesauce, unsweetened * 2 TBSP Cider Vinegar, 2 tbsp (remove)
You can save more calories using all skim milk, and substituting splenda brown sugar for the regular brown sugar. I have found the splenda tastes fine, but using only skim milk makes for a blander pancake, hence the combination of skim and whole to create a happy medium.
Combine all the dry ingredients in a bowl: Flour,Brown Sugar, Baking Powder, Baking Soda, Pumpkin Pie spice, and Salt. Mix together with a wisk. Set aside.
In a blender or food processer, add the milk, pumpkin, egg, cider vinegar and applesauce. Blend until smooth. This helps break up any chunks or strings. This may be less necessary if using canned pumpkin versus homemade pumpkin puree.
Preheat a skillet or griddle. A medium to medium low heat is best. Skillet is ready when few drops of water drizzled onto it sizzle away immediately.
Add liquid ingredients to the flour mixture and stir until blended. Batter will be a little thick.
Pour onto skillet in 1/4 cupfuls. Spread the batter out a bit while pouring. This will help keep the pancakes from being too thick and doughy. When sides are dry, and many bubble form on the top, flip. Cook until both sides are a golden brown.
This makes about 16-18 3 1/2" pancakes. 1 serving would be three 3 1/2" pancakes.
Number of Servings: 6
Recipe submitted by SparkPeople user AGAUTHIER79.
Combine all the dry ingredients in a bowl: Flour,Brown Sugar, Baking Powder, Baking Soda, Pumpkin Pie spice, and Salt. Mix together with a wisk. Set aside.
In a blender or food processer, add the milk, pumpkin, egg, cider vinegar and applesauce. Blend until smooth. This helps break up any chunks or strings. This may be less necessary if using canned pumpkin versus homemade pumpkin puree.
Preheat a skillet or griddle. A medium to medium low heat is best. Skillet is ready when few drops of water drizzled onto it sizzle away immediately.
Add liquid ingredients to the flour mixture and stir until blended. Batter will be a little thick.
Pour onto skillet in 1/4 cupfuls. Spread the batter out a bit while pouring. This will help keep the pancakes from being too thick and doughy. When sides are dry, and many bubble form on the top, flip. Cook until both sides are a golden brown.
This makes about 16-18 3 1/2" pancakes. 1 serving would be three 3 1/2" pancakes.
Number of Servings: 6
Recipe submitted by SparkPeople user AGAUTHIER79.
Nutritional Info Amount Per Serving
- Calories: 197.8
- Total Fat: 1.9 g
- Cholesterol: 33.9 mg
- Sodium: 604.8 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 4.6 g
- Protein: 7.7 g
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