by Lori Merrill
My husband came across a pumpkin pancake recipe a couple of weeks ago that he wanted us to try. It is good for you because of the low fat and calorie content yet it is high in protein. We made these over the weekend and they were very tasty. I am posting them without a picture because I didn’t have my camera handy and I figured you know what a pancake looks like! I didn’t want to keep you from enjoying these just because I didn’t have a picture. These come out very moist and I loved them!
You will need:
2 cups of your favorite dry pancake mix (I used a wheat mix)
3 Tbsp dark-brown sugar
2 1/2 tsp pumpkin-pie spice
1 1/2 cups milk
1 cup canned pure pumpkin puree (not pie filling)
1 egg, beaten
1 tsp pure vanilla extract
1 Tbsp vegetable oil, plus more for the griddle
Pure maple syrup
In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients, and stir to combine.
Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned. Serve the pancakes drizzled with maple syrup.
Makes 20 pancakes. 3 pancakes = 300 calories, 8 grams of protein, 6 grams of fat, 55 g carbs, 4 grams of fiber.
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