Pumpkin Pancakes

We just about always have pancakes for breakfast on Saturday mornings.  The Pancake King prepares them from a mix he likes, and they are delicious.

When we want to have them for dinner, which we do from time to time, I like to make them, and am always on the lookout for a new method or recipe.  I came up with this when I had some pumpkin on hand to use up.  You could use canned pumpkin if you don't have fresh on hand.



Pumpkin Pancakes
Makes 5 servings of 2 cakes per serving

• 1 cup white flour
• ¼ cup brown sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• 1 cup fat free milk
• 1 egg
• 1 Tbs canola oil
• 1/3 cup pureed cooked pumpkin

1. Combine dry ingredients
2. Combine wet ingedients
3. Mix wet and dry…
4. Use ¼ cup measure to make 10 cakes in the usual method.

Per serving.
Weight Watchers P+ = 5.
Calories 186; Protein 5g; Carbohydrate 32g; Fat 4g; Fibre 1g.

The leftovers should be refrigerated or frozen and can easily be reheated.

Printable Recipe