Pumpkin Pie Whole Wheat Pancakes
Recipe: #6386
September 03, 2012
Categories: Breakfast, 5-Minute Prep, Brunch, Mothers Day, Thanksgiving, Heart Healthy Low Calorie, Vegan, Vegetarian, Sugar Substitute, more
"These are so good, my husband says its like eating pumpkin bread with syrup on it:) Great for Thanksgiving morning breakfast. Makes 6-8 pancakes, depending on how small you make them. "
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (253.6 g)
- Calories 382.4
- Total Fat - 7.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 14.7 mg
- Sodium - 373.1 mg
- Total Carbohydrate - 72.2 g
- Dietary Fiber - 13.2 g
- Sugars - 1.1 g
- Protein - 10.9 g
- Calcium - 79.5 mg
- Iron - 3.2 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat a flat pan (nonstick) or wide skillet over medium low heat.
Step 2
In a large bowl, combine the flour, splenda, baking powder, salt, and pumpkin pie spice and set aside.
Step 3
In a separate bowl, stir the the soy milk, water, and canned pumpkin together until well blended.
Step 4
Pour the wet ingredients into the dry ingredients, mixing until just combined.
Step 5
Using a ladle or small measuring cup, pour puddles of batter onto preheated pan. When bubbles form, turn the pancakes over.
Step 6
Allow to cook about a minute (or less) more, then remove to a plate.
Tips
No special items needed.
2 Reviews
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