Pumpkin Pancakes
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
eggs
|
|
1 | cup |
milk
|
|
½ | cup |
pumpkin
cooked |
|
¾ | cup |
unbleached all-purpose flour
|
|
¾ | cup |
whole-wheat flour
|
|
2 | teaspoons |
baking powder
|
|
1 | tablespoon |
sugar
|
|
¼ | teaspoon |
cinnamon
ground |
|
⅛ | teaspoon |
nutmeg
ground |
|
⅛ | teaspoon |
ginger
ground |
|
2 | tablespoons |
vegetable oil
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
eggs
|
|
237 | ml |
milk
|
|
118 | ml |
pumpkin
cooked |
|
177 | ml |
unbleached all-purpose flour
|
|
177 | ml |
whole-wheat flour
|
|
1E+1 | ml |
baking powder
|
|
15 | ml |
sugar
|
|
1.3 | ml |
cinnamon
ground |
|
0.6 | ml |
nutmeg
ground |
|
0.6 | ml |
ginger
ground |
|
3E+1 | ml |
vegetable oil
|
Directions
Combine all the ingredients in a mixing bowl and stir just until blended.
Pour the batter onto a hot griddle that has been lightly oiled.
Flip the pancakes over when bubbles break around the edges.