Pumpkin Pie Whole Wheat Pancakes
Created by missmanda on September 3, 2012
- Servings: 3-4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #6386
Ingredients
- 1 1/2 cups whole wheat flour
- 3 tablespoons Splenda (or use sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups soy milk
- 1/2 cup water
- 1/2 cup canned pumpkin
How to Make
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Step 1: Preheat a flat pan (nonstick) or wide skillet over medium low heat.
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Step 2: In a large bowl, combine the flour, splenda, baking powder, salt, and pumpkin pie spice and set aside.
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Step 3: In a separate bowl, stir the the soy milk, water, and canned pumpkin together until well blended.
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Step 4: Pour the wet ingredients into the dry ingredients, mixing until just combined.
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Step 5: Using a ladle or small measuring cup, pour puddles of batter onto preheated pan. When bubbles form, turn the pancakes over.
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Step 6: Allow to cook about a minute (or less) more, then remove to a plate.
Nutritional Facts
- 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