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Whole Wheat Pumpkin Pancakes Recipe

Name: Whole Wheat Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 large eggs; 1 3/4 c whole wheat pastry flour; 1/4 c flax seed meal; 1 c pure pumpkin; 1 c plain yogurt (low fat); 1 c fat free milk; 2 tsp vanilla; 1 tsp baking powder; 1/2 tsp baking soda; 1/8 tsp salt; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves; Stevia to sweeten

The Lemon Bowl®

Whole wheat pumpkin pancakes are made moist and fluffy thanks to pure pumpkin and plain yogurt.

Ingredients

2 large eggs

1 3/4 c whole wheat pastry flour

1/4 c flax seed meal

1 c pure pumpkin

1 c plain yogurt (low fat)

1 c fat free milk

2 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

Stevia to sweeten

Method

Whisk eggs in a medium bowl.

Add all remaining ingredients and mix until just combined. (Be careful not to over mix.)

Heat griddle or large frying pan to medium. Spray with non-fat cooking spray and pour batter, about 1/3 c at a time. Heat 2-3 minutes per side. It is important to keep pan at medium or lower to allow time for the thick batter to cook thoroughly without burning the outsides.

Serve warm with maple syrup.

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