Thursday, March 3, 2011

Pumpkin Pancakes

You can't get pumpkin? This looks like a GREAT recipe where you can substitute the 3/4 cup of pumpkin for bananas, zuchini...lots of healthy choices!

Prep: 15 minutes
Bake: 2 to 4 minutes

2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil
1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 14 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.
3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
Nutrition Facts
Total Fat (g)5,
Saturated Fat (g)1, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)2, Cholesterol (mg)42, Sodium (mg)167, Carbohydrate (g)17,
Total Sugar (g)4, Fiber (g)1, Protein (g)4,
Vitamin C (DV%)1, Calcium (DV%)11, Iron (DV%)7,
Percent Daily Values are based on a 2,000 calorie diet
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