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Pumpkin Pancakes

Makes: 8 servings
Serving size: 2 pancakes Yield: 8 servings (16 pancakes)

Prep 15 mins Cook 2 mins per batch

Ingredients

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups milk
1/2 cup canned pumpkin
2 eggs
2 tablespoons vegetable oil
Maple syrup and/or chopped nuts (optional)

Directions

1. In a large bowl combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. In a small bowl stir together milk, pumpkin, eggs, and oil. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with maple syrup and/or nuts.

Nutrition Facts (Pumpkin Pancakes)

Servings Per Recipe 8,
cal. (kcal) 209,
Fat, total (g) 6,
chol. (mg) 51,
sat. fat (g) 2,
carb. (g) 32,
Monosaturated fat (g) 1,
Polyunsaturated fat (g) 3,
fiber (g) 1,
sugar (g) 7,
pro. (g) 7,
vit. A (IU) 2478,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 69,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 519,
Potassium (mg) 164,
calcium (mg) 192,
iron (mg) 2,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

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