Fluffy Pumpkin Pancakes
By: Beth Velatini
Published: Wednesday, February 3, 2010 - 2:42pm

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

1 Mix dry ingredients in one bowl.  Mix wet ingredients in another.  Mix until well combined. 2 Each pancake comes in at 116 calories, 4 fat, 16 carbs, 1.4 fiber and 3.9 protein.

About


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.

Comments:
Kristen

Looks wonderful!!