Whole Wheat Pancakes with Pumpkin and Flax Seed

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 138.6

Total Fat: 2.6 g
Cholesterol: 37.0 mg
Sodium: 242.2 mg
Total Carbs: 23.7 g
Dietary Fiber: 2.9 g
Protein: 5.8 g

View full nutritional breakdown of Whole Wheat Pancakes with Pumpkin and Flax Seed calories by ingredient

Introduction

y son loves pancakes for breakfast but I wanted to come up with a healthier version. y son loves pancakes for breakfast but I wanted to come up with a healthier version.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 large egg

2/3 C. Unbleached White Flour

1/3 C. Whole Wheat Flour

1 C. Low-fat or Fat-free Buttermilk

1 Tbs. Packed Brown Sugar

1/2 C. Pumpkin - I usually use canned

2 Tbs. Flax Seed Meal

2 Tbs. Wheat Germ

1/4 tsp. Salt

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 - 1 tsp. Cinnamon

1/2 tsp. Nutmeg

1 tsp. Vanilla

Directions

Beat egg in large bowl with hand mixer until fluffy.
Add in remaining ingredients and mix until just blended. If the batter seems a bit thick add a couple of Tbs. of lowfat milk to thin.
I also think it actually helps the batter to sit for a few minutes before making the cakes.
Heat large skillet over medium heat. grease the griddle with butter or I spray with canola oil then wipe evenly around my iron skillet with a paper towel.
Pour batter on skillet in 1/4 cup or less portions.
When the batter on top is puffing up a bit and the edges appear to pull away (2 minutes or so) flip the cakes and cook until the centers feel done to the touch.
We eat our pancakes topped with low-fat cream cheese and a dusting of powdered sugar.
Enjoy

Number of Servings: 6

Recipe submitted by SparkPeople user CRAFTYMAMA3.