Whole Wheat Spiced Pumpkin Pancakes - 15.1g Carbs, 1.9g Fiber, 1.4g Sugar
From: SparkPeople user AAANNE
These moist pancakes are lightly spiced for the palate of my young
child. If you like a bit more pizazz, you can increase the spices
or add others. Cinnamon and pumpkin pie spice both work nicely here.
Servings: 20
2 cups whole wheat pastry flour
4 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/25 tsp ground ginger
1/4 cup brown sugar
1 egg yolk
2 cups skim milk
1 cup canned pumpkin
3 Tbsp apple butter
3 egg whites
1. In a large bowl, whisk together the flour, baking powder, baking
soda, and spices.
2. In a separate bowl, mix together the egg yolk, pumpkin, brown
sugar, and apple butter. Stir in milk until well-blended.
3. All at once, add milk mixture to dry ingredients and stir just
until combined.
4. In a medium bowl, beat egg whites until light and fluffy (you can
use a fork, whisk, or electric beater for this). Fold egg whites into
batter.
5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle
lightly sprayed with cooking spray, Cook until evenly browned on both
sides.
Recipe makes 20 pancakes (when the 1/4 cup measure is used).
Servings: 20
Nutrition per Serving:
74.3 Calories, 0.5g Total Fat, 0.2g Saturated Fat, 0.1g Polyunsaturated Fat, 0.1g Monounsaturated Fat, 10.7mg Cholesterol, 176.3mg Sodium, 128.2mg Potassium, 15.1g Total Carbs, 1.9g Dietary Fiber, 1.4g Sugars, 3.2g Protein
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