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Pumpkin Pancakes Recipe
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Servings:
6
Author:
Pumpkin Pancakes published in Light & Tasty October/November 2006, p17
Ingredients
1-1/2
cups
all-purpose flour
1/2
cup
whole wheat flour
2
tablespoons
brown sugar
2
teaspoons
baking powder
1
teaspoon
ground cinnamon
1/2
teaspoon
salt
1/2
teaspoon
ground ginger
1/2
teaspoon
ground nutmeg
1-1/2
cups
fat-free milk
1/2
cup
canned pumpkin
1
egg white
lightly beaten
2
tablespoons
canola oil
Instructions
In a large bowl, combine the first eight ingredients.
In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.