Melissa's Whole Wheat Pumpkin Pancakes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 269.9
  • Total Fat: 10.8 g
  • Cholesterol: 107.5 mg
  • Sodium: 386.5 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 5.5 g
  • Protein: 9.6 g

View full nutritional breakdown of Melissa's Whole Wheat Pumpkin Pancakes calories by ingredient


Introduction

This is a Hodgson Mill Pancake Mix that I doctored a bit. The pumpkin adds moistness and flavor while the spices and sweetner add more flavor and a bit of decadence that allows for less sugary stuff on top. I really like mine with sliced bananas on top with some chopped toasted pecans and a drizzle of honey. This is a Hodgson Mill Pancake Mix that I doctored a bit. The pumpkin adds moistness and flavor while the spices and sweetner add more flavor and a bit of decadence that allows for less sugary stuff on top. I really like mine with sliced bananas on top with some chopped toasted pecans and a drizzle of honey.
Number of Servings: 2

Ingredients

    3/4 cup pancake mix
    1/2 cup nonfat milk
    1 egg
    1 Tbsp. Oil
    1/4 cup canned pumpkin
    1 tsp pumpkin pie spice
    2 packets SteviaPlus sweetner
    1 tsp. vanilla extract
    1/2 tsp. almond extract

Directions

Preheat griddle to 360degrees F. Place pancake mix, pumpkin pie spice and SteviaPlus into mixing bowl, stir; add milk, pumpkin, egg, extracts, stir in oil. Mix until just blended. Let stand for 5 minutes. Cook on one side until bubbles form on the edges, then flip and cook on other side until golden brown. Top with your favorite syrup, honey, molasses, jams, light cool-whip, fresh fruit, or jellies. Makes 2 servings (6-8 pancakes)

Number of Servings: 2

Recipe submitted by SparkPeople user MMHUB12.