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Whole Wheat Pumpkin Pancakes
Makes about 16 pancakes.
Because these do not contain any sugar, they aren't exceptionally pleasing to adults, but I make them for the wee one and she loves them. I freeze the leftovers and pop them in the microwave for an easy, healthy breakfast.
Source: SparkRecipes
1 1/2 cups whole wheat flour
- 1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp allspice
1 large egg1 3/4 cup fat-free milk
1/2 cup canned pumpkin
Preheat griddle or pan to 350 degrees.
In large bowl, blend pumpkin, egg, and milk with electric mixer.
Add flour, baking powder, baking soda, and allspice and stir until blended. (Some small lumps are OK.)
Pour about 1/2 cup batter on hot griddle, lightly sprayed with cooking spray.
Flip cakes after about 1 minute. Then cook another minute on other side.
In large bowl, blend pumpkin, egg, and milk with electric mixer.
Add flour, baking powder, baking soda, and allspice and stir until blended. (Some small lumps are OK.)
Pour about 1/2 cup batter on hot griddle, lightly sprayed with cooking spray.
Flip cakes after about 1 minute. Then cook another minute on other side.
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