Pumpkin Pancakes
Thanks to canned pumpkin this pancake recipe is perfect for fall mornings. Top with pumpkin seeds for a special touch.
Ingredients
Directions
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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).
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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.
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Nutrition Facts
Per Serving:
209 calories,
(2 g saturated fat,
3 g polyunsaturated fat,
1 g monounsaturated fat),
51 mg cholesterol,
519 mg sodium,
32 g carbohydrates,
1 g fiber,
7 g sugar,
7 g protein.
