Healthy Pumpkin Spice Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 19 |
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Every year around September I get a HUGE craving for anything and everything pumpkin-especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in Recipes from the Old Mill . Enjoy! Ingredients:
1 egg |
1 egg white |
1 cup flour |
1/2 cup whole wheat flour |
1/2 cup oatmeal |
1 3/4 cups fat-free buttermilk (i use powdered) |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
3/4 cup canned pumpkin puree |
Directions:
1. Beat eggs well until somewhat frothy.
2. Add other ingredients except pumpkin and mix.
3. Add pumpkin and mix again.
4. Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
5. Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.
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