Now that October is here, there is one thing that is a MUST…..PUMPKINS!
This is a great autumn recipe for those cold Fall mornings. Know that you can reduce the brown sugar in this recipe to nothing or add a no-calorie sweetener of your choice in it’s place. If you are aiming for increasing your protein intake, try adding 1-2 scoops of your favorite vanilla whey protein.
Yield: 12 pancakes
Serving size: 1 pancake
Ingredients
- 2 cups of all- purpose flour ( I have also substituted whole wheat here)
- 3 tbsp brown sugar ( optional)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups of skim milk
- 1 cup pumpkin puree
- 1 egg
- Optional: 1-2 scoops of vanilla whey protein powder
- Optional: reduced- sugar syrup
Instructions
- In a large bowl, combine and mix flour, brown sugar, baking powder, baking soda, spices, and salt.
- Then in a small bowl, combine milk, pumpkin and egg and stir gently.
- Heat griddle on medium heat, spray with non-stick cooking spray and scoop the batter on the pan or griddle with 1/4 cup measured for each pancake.
- Brown on each side and serve hot.
Nutrition Info and Tips
Per Serving (1 pancake):
Calories: 11
Fat: 1g
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http://www.skinnymom.com/2011/10/06/pumpkin-pancakes-for-the-fall-season/Copyright 2013 SkinnyMom.com
Shelley Shearer, DMD www.shelleyshearerdmd.com
I made these again this morning and they were even better! Plus, my kids loved to help make this. They are really liking all of the pumpkin recipes!