Printable | Taste of Home

Pumpkin Pancakes

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 tablespoons canola oil

In a large bowl, combine the first eight ingredients. In a small bowl,

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Pumpkin Pancakes cont.

combine the milk, pumpkin, egg white and oil; stir into dry
ingredients just until moistened. Pour batter by 1/4 cupfuls onto
a hot griddle coated with cooking spray; turn when bubbles form on
top. Cook until second side is golden brown.

Yield: 6 servings.