Sunday, January 15, 2012

Pumpkin Pancakes

We were craving something sweet this morning for breakfast, and this was the result.  They were sooo good, even with sugar free syrup.  The center was a bit custardy, almost like pumpkin pie!



3/4 cup flour

1/8 cup chopped pecans or walnuts if you have them (optional)

1 tsp baking powder

1/2 tsp pumpkin pie spice

a pinch of  salt

1/2 cup fat free milk

1/8 cup brown sugar, packed

1/2 tbsp vegetable oil

1/2 tsp vanilla extract

1 large egg

1/2 can pumpkin puree



Combine the dry ingredients first in a large bowl (or your mixer) reserving half of the pecans for servings.  Then add milk, brown sugar, oil, vanilla, and eggs, and beat until well mixed.  Stir in pumpkin until well combined.



Spray a non-stick pan lightly with butter-flavored cooking spray & heat over medium heat. Scoop about 1/4 cup of the batter into the pan per pancake.  Turn pancakes when the tops are covered with bubbles & the edges look cooked.



Erm…most of them turned out prettier than this… :)


To finish, sprinkle with the remaining pecans & drizzle with sugar-free maple syrup.

Makes 3-4 servings (2 pancakes per serving)



Calories: 270

Fat: 7.9g

Saturated Fat: 1,4g

Monounsaturated Fat: 3.5g

Polyunsaturated Fat: 2.3g

Shared on 33 Shades of Green's Tasty Tuesdays

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