Monday, November 21, 2011

Pumpkin Pancakes

Yield: 6 servings


½ cup all-purpose flour

½ cup whole wheat flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground allspice

¼ teaspoon ground cloves

1 cup canned pumpkin

1 cup fat-free (skim) milk

2 tablespoons cholesterol-free egg substitute

2 tablespoons canola oil

2 tablespoons honey

½ teaspoon vanilla


In small bowl, combine flours, baking powder and spices. In large bowl, combine pumpkin, milk, egg substitute, oil, honey and vanilla.

Pour dry ingredients over pumpkin mixture; stir just until dry ingredients are moistened. Do not overmix.

Cover pancake batter; refrigerate 30 minutes to thicken slightly.

Lightly grease griddle or large skillet and heat until hot. For each pancake, spoon 2 tablespoons batter onto hot griddle.

Cook until bubbles appear on tops of pancakes, then turn them over and continue cooking until golden. Serve immediately.

Per serving (4 pancakes)

Calories: 157
Fat: 5 g (27% from fat)
Protein: 4 g
Carbohydrate: 25 g
Cholesterol: 1mg
Sodium: 211 mg

This recipe, from The Heartland Spa, was taken from

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