Perfectly Pumpkin Whole Wheat Pancakes

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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!

Yield: Makes 10-12 pancakes

Ingredients:

2 eggs
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 whole wheat flour
1 tablespoon baking powder
½ teaspoon pumpkin pie spice
1 teaspoon cinnamon

Directions:

Wash hands with soap and water.
Break eggs into a medium mixing 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. Mix well.
In a separate large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, and spices.
Add the liquid ingredients to the flour mixture and stir just until the dry ingredients are moistened.
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. Lift with a spatula and flip over. Lightly brown the other side.
Store leftovers in a sealed container in the refrigerator for up to four days.

Notes:

These pancakes are soft and moist - prefect finger-food for little ones when cut into bite-sized pieces.
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.

Nutrition Information: