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Pumpkin Spice Pancakes
Fluffy, moist, healthy, delicious and so easy! |
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DRY INGREDIENTS:
3/4 cup whole wheat flour
1/4 cup wheat bran
1 1/2 tsp baking powder
1 packet Splenda
1 tsp Splenda Brown
pinch of salt
1/2 tsp cinnamon
1/4 tsp each of cloves, nutmeg, allspice
WET INGREDIENTS:
1/2 cup pumpkin puree
1/4 cup low fat milk
1/4 cup soy milk
(could do just 1/2 cup milk)
1/2 tsp vanilla
1 egg
1 egg white
1 tbs oil
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1. In a medium bowl, sift dry ingredients together
2. In a small bowl, whisk together wet ingredients
3. Add wet ingredients to dry ingredients; combine until just mixed
4. Use a 1/4 cup to spoon batter onto medium-heat griddle or fry pan; 2-3 min/side (makes 8)
Nutritional information (per pancake): 2.8g fat, 12.4g carb, 3.7g protein
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Preparation Time: 10 min |
Serves: 2-3 |
| Recipe Origin: Canada |
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Submitted by: |
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R. Holgate
Alberta
Canada |
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| This recipe has been viewed 2014 times. |
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