 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup king arthur premium 100% whole wheat flour |
2 tablespoons sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon pumpkin pie spice |
1/8 teaspoon ground cinnamon |
dash salt |
1/2 cup fat-free milk |
1/3 cup vanilla yogurt |
1/3 cup canned pumpkin |
1 egg, lightly beaten |
1 tablespoon canola oil |
1/8 teaspoon vanilla extract |
maple syrup |
Directions:
1. In a large bowl, combine the first eight ingredients. In another bowl, whisk the milk, yogurt, pumpkin, egg, oil and vanilla; stir into dry ingredients just until moistened.
2. Pour batter by 1/2 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 4 pancakes.
|
|