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Pumpkin Pancakes

Pumpkin Pancakes
Pumpkin Pancakes
This healthy recipe comes from NDSU Extension Service.


1 c. all-purpose flour

1 c. whole-wheat flour

2 Tbsp. brown sugar

1 Tbsp. baking powder

1 ¼ tsp. pumpkin pie spice

½ tsp. salt

1 egg, lightly beaten

½ c. canned pumpkin

1 ¾ c. low-fat milk

2 Tbsp. vegetable oil


In a large bowl, combine flours, brown sugar, baking powder, pumpkin pie spice and salt.

In a medium bowl, combine egg, canned pumpkin , milk and vegetable oil, mixing well.

Add wet ingredients to flour mixture, stirring until just moist. Batter may be lumpy. (For thinner batter, add more milk.)

Lightly coat a griddle or skillet with cooking spray and heat on medium.

Using a ¼ cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1½ to 2½ minutes. Repeat with remaining batter. Makes about 20 pancakes.

Makes 10 servings. Each serving has 150 calories, 4 g fat, 5 g protein, 24 g carbohydrate, 2 g fiber and 85 mg sodium.

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