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I LOVE these pumpkin pancakes! They are actually better than regular pancakes. Puffy and moist and substantial, with a hint of pumpkin-cinnamon flavor. So good!
Makes 16 pancakes
New quantity:
Total time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Ingredients
2 cups whole-wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 large egg
1 1/2 cups reduced-fat milk
2 tablespoons melted unsalted butter
4 tablespoons pure maple syrup
1 cup canned pure pumpkin puree
Directions
1. In a large bowl, mix dry ingredients (flour, baking powder, salt and cinnamon).
2. In a medium bowl, beat egg, then add milk, butter, maple syrup and finally the pumpkin puree, mixing well after each addition.
3. Pour liquid over dry mixture and mix gently. Don’t over mix – a lumpy batter is fine.
4. Heat two 12-inch skillets over medium heat for 4 minutes. Spray with nonstick spray. Pour ¼ cup batter onto 3 spots on each skillet. Cook pancakes about 2 minutes on each side, until golden. Repeat with second batch. Serve with warm maple syrup.
Nutrition per pancake
Calories 98.2
Total Fat 2.6 g
Saturated Fat 1.3 g
Cholesterol 17.3 mg
Sodium 142.8 mg
Total Carbohydrate 16.9 g
Dietary Fiber 2.5 g
Sugars 4.5 g
Protein 3.4 g
Weight Watchers Points Plus: 3 points
