Whole Wheat Pumpkin Pancakes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 213.3
  • Total Fat: 8.4 g
  • Cholesterol: 28.3 mg
  • Sodium: 467.2 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.2 g

View full nutritional breakdown of Whole Wheat Pumpkin Pancakes calories by ingredient
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Light, fluffy & filling pancakes that my 2 yr old LOVES

from NewSouthFoodCompany.com
Light, fluffy & filling pancakes that my 2 yr old LOVES

from NewSouthFoodCompany.com

Number of Servings: 8


    2 cups White Whole Wheat Flour
    1 tbs. Brown Sugar
    1 tbs +1 tsp. Pumpkin Spice (Or 1 teaspoon cinnamon 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)
    2 tsp Baking Powder
    1 tsp Baking Soda
    1/2 tsp Salt
    2 cups Milk (I used whole but 2% would work or even non-flavored almond or soy)
    1 cup Pumpkin Puree
    1 Egg
    2 tsp Vanilla Extract
    3 tbsp Coconut Oil for frying


Pure Maple Syrup is the best topping, although they can be eaten plain.


In a bowl, mix together the milk, pumpkin, egg and vanilla extract.

In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt.

Combine the wet and dry ingredients and mix.

Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside.

Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon.

Wait till large bubbles start to appear in the middle and flip.

Brown on both sides and serve hot.

Serving Size: Makes 8 servings of 2 pancakes each

Number of Servings: 8

Recipe submitted by SparkPeople user CARADAWN.

TAGS:  Vegetarian Meals |

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