These pumpkin pancakes are quick, easy and delicious on a cool fall or winter morning. They freeze well and make a great snack as well as a breakfast!
Pumpkin Whole Wheat Pancakes
2 tablespoons vegetable oil
1 ½ cups low-fat milk
¾ cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons brown sugar
1 cup all-purpose flour
1 cup white whole wheat flour
2 tablespoons baking powder
½ teaspoon pumpkin pie spice
1 teaspoon cinnamon
- Wash hands with soap and water.
- Break eggs into a clean, medium bowl and beat with a fork. Wash hands with soap and water after cracking raw eggs.
- Add the oil, milk, pumpkin and brown sugar to the bowl with the eggs. Combine all-purpose flour, whole wheat flour, baking powder and spices in small bowl.
- Add dry ingredients to pumpkin mixture. Stir until combined. Pour ¼ cup of batter for each pancake on a lightly oiled and heated griddle or skillet.
- Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Use a spatula and flip. Lightly brown the other side. Refrigerate leftovers. Makes 10-12 pancakes. Each pancake contains 128 calories, 3.5 g total fat, .7 g saturated fat, 21 g carbohydrate, 4.4 g sugars, 2 g fiber, 270 mg sodium, 4.7 g protein.
- These pancakes are soft and moist - prefect finger-food for little ones when cut into bite-sized pieces.
- You can substitute regular whole wheat flour for the white whole wheat flour listed in the recipe.
- Try freezing leftover pancakes by simply placing in a freezer bag and popping in your freezer. The frozen pancakes can be heated in the microwave or placed in the toaster for a quick breakfast or snack.