Whole Wheat Pumpkin Pancakes

Name: Whole Wheat Pumpkin Pancakes Recipe
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2
Ingredients: 3/4 c. Whole Wheat Flour; 1/8 c. Wheat Bran; 1/2 c. Vanilla Soy milk; 1/4 c. All Whites Egg Whites; 1/2 tsp. Baking Soda; 1/2 Tsp. Baking Powder; Cinnamon and nutmeg to taste; 1/4 c. Libby's Pure Pumpkin; optional:; 1/2 tsp. brown sugar or other sweetening ingredient or just some Pumpkin Butter for topping I find is enough

(2)

Minutes to Prepare: 8
Minutes to Cook: 15

Number of Servings: 2

Ingredients

3/4 c. Whole Wheat Flour1/8 c. Wheat Bran1/2 c. Vanilla Soy milk1/4 c. All Whites Egg Whites1/2 tsp. Baking Soda1/2 Tsp. Baking PowderCinnamon and nutmeg to taste1/4 c. Libby's Pure Pumpkinoptional:1/2 tsp. brown sugar or other sweetening ingredient, or just some Pumpkin Butter for topping I find is enough

Directions

Combine egg whites and milk in measuring cup and beat with fork to froth. Add to bowl with flour, wheat bran, and pumpkin.
Batter is rather thick, I added a splash of coffee from my coffee pot to thin it out a bit...they still cook fine from the thicker batter, but the coffee was daring me.

Spoon approx 1/4 c. of batter onto non-stick pan, spreading out a bit as you do so. Ready to flip when it bubbles and you can shake it in the pan.

These have a great pumpkin-y wheaty taste, and are great topped with some locally made pumpkin butter for juuust enough added sweetness! I got 8 pancakes, but each were a bit shy of the 1/4 c. measurement. Serving is based on 1 serving=4 pancakes. (Each pancake approx 60 cals.)

Number of Servings: 2

Recipe submitted by SparkPeople user JLK03090.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 212.4
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 457.9 mg
Total Carbs: 41.9 g
Dietary Fiber: 8.8 g
Protein: 11.6 g

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Member Reviews

PETESTINK
I just made these. Yummo. I only got six pancakes, pretty large though, guess cause I didn't add a splash of coffee till half way through. I used wheat germ instead. I had mine with 1/2 tablespoon of my lite margarine; was like eating a good pumpkin bread without the calories. A keeper! - 11/29/09
DRESSAGEDREAMS
I used 2% milk since that was what I had but I added a splash of vanilla extract to balance. They were too thick to cook well on my itty bitty stove so I ended up adding some water and using McCormick "Pumpkin Pie Spice" to make up for the spices I didn't have. They are yummy! Thanks. - 11/2/11