Pumpkin Pancakes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 225.8
  • Total Fat: 3.0 g
  • Cholesterol: 92.5 mg
  • Sodium: 656.6 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 10.3 g

View full nutritional breakdown of Pumpkin Pancakes calories by ingredient


Introduction

This recipe is an even healthier version of the Stonyfield Farm recipe. They are so moist and delicious, they don't even need syrup. Add bananas and nuts on top for a healthier alternative to syrup. This recipe is an even healthier version of the Stonyfield Farm recipe. They are so moist and delicious, they don't even need syrup. Add bananas and nuts on top for a healthier alternative to syrup.
Number of Servings: 6

Ingredients

    1 1/2 cups unbleached all-purpose flour
    1/2 cup whole wheat flour
    1/4 cup agave
    2 teaspoons baking powder
    2 teaspoons baking soda
    1/2 teaspoon cinnamon
    1/2 teaspoon vanilla
    3 eggs
    1 cup Stonyfield Organic Plain Yogurt
    3/4 cup Skim Milk
    1 cup pumpkin, canned

Directions

In a large bowl, whisk together the flour, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk, agave and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes. Yields 12, 4 inch pancakes.

Serving Size: Makes 12 4" pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user MOMOF2NJ.