Here’s a neat twist on pancakes to try over the holidays. As regular readers will know, I’m a big fan of pumpkin recipes – they are an excellent low calorie way to add moistness and flavour to many baked products and desserts.
- 1 1/4 cups whole grain flour
- 3 tbsp brown sugar Splenda
- 2 tsp baking powder
- 1 1/4 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 cup skim milk
- 3/4 cup canned pure pumpkin
- 3 large eggs
- 2 tbsp melted butter or margarine
- 1 tsp vanilla extract
Simply make these pancakes as you would any other pancake. Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a separate bowl. Add the wet to the dry, and whisk just until smooth (batter will be thick).
Heat a non stick pan over medium-high heat. Pour 1/4 cup of batter onto the pan. Cook until bubbles form on the top of the pancake and bottoms are a bit brown, about 1 minute. Flip and cook for about another 30 seconds or until they are cooked.
Delicious with some cinnamon and Splenda sprinkled on top!
Makes about 15 pancakes.
Per pancake: About 80 calories, 3g fat (if made with butter), 9g carbohydrate, 3g protein.
Thanks again goes to Deb’s Kitchen for this creation.
Dr Sue Pedersen www.drsue.ca © 2011
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