Whole Wheat Pumpkin Pancakes
(source: Mother Thyme)
1 ½ c. white whole wheat flour
3 tsp. baking powder
2 tbsp. sugar
½ tsp. salt
½ tsp. cinnamon
1 ½ tsp. pumpkin pie spice
1 c. milk (I used 1%)
1 c. pumpin puree
1 large egg, lightly beaten (I totally forgot to beat it lightly... Don't think it mattered much.)
2 tbsp. butter, melted
I threw all the above into a quart-sized measuring cup--easy to pour from and store leftover batter in with less clean up!
Since I'm on a healthy kick now, I measured out all of the ingredients and decided the recipe would make 4 Jenn-sized servings.
Using a 3/4 cup of batter for a serving, scoop two spoonfuls per pancake onto a griddle pan over medium heat. Since the batter is on the thicker side, use the spoon to spread out the pancake a bit. Mine were probably about 6 inces in diameter.
Unlike your run-of-the-mill flapjack, these pancakes will not bubble all over producing your usual tell-tale tiny batter wholes. Instead, you may see one or two little guys. Use your best judgement and flip when you think they're good and ready. Does not take long!
I ate mine with a bit of buttery spread and sugar-free syrup, which only added on an extra 40 calories to my pancake serving!
Here is the nutritional information for the pancakes:
