Pumpkin Pancakes - Whole Wheat

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.1
  • Total Fat: 6.0 g
  • Cholesterol: 54.0 mg
  • Sodium: 514.2 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 7.7 g

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

The perfect morning breakfast for the fall! The perfect morning breakfast for the fall!
Number of Servings: 4

Ingredients

    1 Cup Whole Wheat Flour

    1 T Brown Sugar (I use Splenda brand)

    1/2 T Baking Powder

    1/2 tsp. Pumpkin Pie Spice (or more based on your liking)

    1 T Ground Flaxseed

    1/2 tsp. salt

    3/4 C Milk, non-fat

    1/4-1/2 Cup canned pumpkin

    1 egg

    1 T vegetable oil (or can substitute with unsweetened applesauce 1T)

    Nuts, unsalted, optional

Directions



Mix all indredients together in order listed.

I adjusted the spices to my liking - adding a little more pumpkin pie spice, cinnamon and nutmeg if you prefer. You may also add more pumpkin if you want a stronger pumpkin flavor.

Turn stove on medium and spray a skillet or griddle with nonfat cooking spray. Spoon out large spoonfuls of batter into skillet - with a large skillet I fit 3-4 medium size pancakes in the pan at one time. Cook 2-3 minutes each side or until cooked thru.

Makes about 8 medium size pancakes.

Enjoy with I Can't Believe It's Not Butter spray and Sugar Free or Lite syrup! So good and healthy at the same time!

Number of Servings: 4

Recipe submitted by SparkPeople user JGLISSMAN.

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