Pumpkin Pancakes
1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp baking soda
1/8 tsp salt
1/2 cup low fat buttermilk
1/2 cup canned solid pack pumpkin
1/4 cup maple syrup
1/4 cup egg substitute
1 tbs canola oil
1/2 tsp vanilla extract
1/4 cup maple syrup.
In a medium bowl, stir together the flours, baking powder, cinnamon, nutmeg, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, pumpkin, 1/4 cup maple syrup, egg substitute, oil, and vanilla. Pour into the flour mixture, stirring until just moistened; the batter may be slightly lumpy. Do not overmix or the pancakes may be tough.
Preheat a a non-stick griddle or skillet over medium heat. usaing a 1/4 cup measure, pour the batter onto the griddle to make 8 pancakes. Cook for 2-3 minutes, or until the tops are bubbly all over and the edges are dry. Turn pancakes over and cook for 2-3 minutes, or until lightly browned. Transfer 2 pancakes to each of four plates.
Drizzle each serving with the remaining maple syrup.
(the butter in the picture is actually a promise spread...fat free....works quite well for this purpose)
Cal 276
fat 4.5g
Cholesterol 1 mg
Sodium 321 mg
Carbs 54 g
Fiber 4 g
protein 7 g
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp baking soda
1/8 tsp salt
1/2 cup low fat buttermilk
1/2 cup canned solid pack pumpkin
1/4 cup maple syrup
1/4 cup egg substitute
1 tbs canola oil
1/2 tsp vanilla extract
1/4 cup maple syrup.
In a medium bowl, stir together the flours, baking powder, cinnamon, nutmeg, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, pumpkin, 1/4 cup maple syrup, egg substitute, oil, and vanilla. Pour into the flour mixture, stirring until just moistened; the batter may be slightly lumpy. Do not overmix or the pancakes may be tough.
Preheat a a non-stick griddle or skillet over medium heat. usaing a 1/4 cup measure, pour the batter onto the griddle to make 8 pancakes. Cook for 2-3 minutes, or until the tops are bubbly all over and the edges are dry. Turn pancakes over and cook for 2-3 minutes, or until lightly browned. Transfer 2 pancakes to each of four plates.
Drizzle each serving with the remaining maple syrup.
(the butter in the picture is actually a promise spread...fat free....works quite well for this purpose)
Cal 276
fat 4.5g
Cholesterol 1 mg
Sodium 321 mg
Carbs 54 g
Fiber 4 g
protein 7 g