Whole Wheat Oatmeal Pumpkin Pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.3
  • Total Fat: 4.1 g
  • Cholesterol: 20.7 mg
  • Sodium: 340.5 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Whole Wheat Oatmeal Pumpkin Pancakes calories by ingredient
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Introduction

A great holiday breakfast. These freeze well for quick toaster breakfasts, too. Make a batch on the weekend and eat them through the week. It's important to let to batter sit for 5 minutes to get the fluffiest texture. A great holiday breakfast. These freeze well for quick toaster breakfasts, too. Make a batch on the weekend and eat them through the week. It's important to let to batter sit for 5 minutes to get the fluffiest texture.
Number of Servings: 12

Ingredients

    1 cup uncooked rolled oats
    1 cup whole wheat flour
    cup all-purpose flour
    cup sucralose (Splenda)
    2 teaspoons baking powder
    teaspoon baking soda
    teaspoon salt
    1 1/2 teaspoon pumpkin pie spice
    1 egg
    2 cups milk
    2 tablespoons vegetable oil
    1 teaspoon vanilla extract
    1 cup pumpkin puree (preferably homemade)

Directions

1. Place the rolled oats into work bowl of food processor or jar of blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, sucralose, baking powder, baking soda, and salt in a bowl; set aside.

2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the pumpkin puree. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Makes 24 3" pancakes.

Number of Servings: 12

Recipe submitted by SparkPeople user GEORGEVW.

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