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I created these light pumpkin-flavored pancakes with two kinds of flour and a blend of spices for a delightful taste. Serve them for brunch as a hearty eye-opener or for a fun meat-free dinner. –Vicki Floden of Story City, Iowa
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Nutrition Facts: 2 pancakes equals 240 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 375 mg sodium, 41 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Pumpkin Pancakes published in Light & Tasty October/November 2006, p17
Pumpkin Pancakes Recipe.Your little goblins will love these pumpkin pancakes. You can make this recipe…
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Reviewed on Dec. 31, 2009 by Aubrey5
Delicious. They came together quickly and are great with maple syrup. I found the texture perfectly fine. Will make again for sure.
Reviewed on Sep. 29, 2009 by aldridl
We always had pumpkin pancakes when I was a young girl living in Maryland. They added warm maple syrup with pecans...really good. I also added more fluid to the batter and a whole egg..this is a for sure on our table...yum.
Reviewed on Oct. 15, 2008 by bartim718
These are very good. I had to add about 1/2c extra fluid, the batter was a little to thick for my taste. But I will definately make these again!! :)
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