Fluffy Pumpkin Pancakes

Category: Desserts & Sweets | Blog URL: http://biz319.wordpress.com/2009/11/11/theme-of-the-day-pumpkin/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Beth Velatini

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon Splenda brown sugar

1 tablespoon baking powder

3/4 teaspooon cinnamon

3/4 teaspoon nutmeg

1 teaspoon salt

1 ounce – 12 can of fat free evaporated milk

1/2 cup pumpkin puree

1/4 cup water

1 large egg

2 tablespoons vegetable oil

Preparation

Mix dry ingredients in one bowl. Mix wet ingredients in another. Mix until well combined.

Each pancake comes in at 116 calories, 4 fat, 16 carbs, 1.4 fiber and 3.9 protein.

Comments

Permalink Kristen
February 4, 2010

Looks wonderful!!

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One trick I’ve learned is to let the batter sit for 15 minutes to let the baking powder do its thing. It results in REALLY fluffy pancakes!

Since these weren’t high in protein, I divided 1 tablespoon of no added sugar peanut butter on top of each pancake. I added 1/4 cup of Smuckers sugar free pancake syrup.