Advertisement

| |

Home > Recipes > Recipe Navigation    
User Rating

This recipe does not have a rating because it does not have enough votes.

Tried it? Rate it!
Print this Recipe

Pumpkin Pancakes

A delicious seasonal twist to the pancake.

Per Serving: 282 Calories, 6g Fat, 3g Saturated Fat, 0g Trans Fat, 42mg Cholesterol, 198mg Sodium, 45g Carbohydrate, 3g Dietary Fiber, 12g Protein
Pumpkin Pancakes Photo
Yield: Serves 6; 3 pancakes per servings

Ingredients

  • 2 cups plain low-fat yogurt
  • ¼ cup plus 1 tablespoon sugar
  • 1 2/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup 1% milk
  • 2 tablespoons trans fat–free tub margarine, melted
  • 1 egg
  • ½ cup canned pumpkin

Instructions

  1. In a small bowl, mix the yogurt with the ¼ cup of sugar. Set aside.
  2. In a large bowl, combine the 1 tablespoon of sugar with the flour, baking soda, cinnamon, and nutmeg.
  3. In a medium bowl, combine the milk, margarine, egg, pumpkin, and yogurt-sugar mixture, stirring well.
  4. Add the wet ingredients to the dry ingredients in the large bowl. Stir until it is moist and free of lumps.
  5. Lightly coat a griddle or a skillet with nonstick cooking spray and heat to low to medium heat. Using a ¼ cup measure, pour the batter onto the hot griddle. Cook until the bubbles begin to burst, then flip and cook until golden brown.

Source: Expect the Best (Wiley 2009) by Elizabeth M. Ward, M.S., R.D., www.expectthebestpregnancy.com



> Leave Feedback

User Feedback

(Page 0 of 1, 0 total comments)

There is no user feedback yet, leave yours below!


   
 

Leave Feedback

Skip the moderation queue by becoming a MyDIR member.

Already a member?

Need to sign up?
It’s free and only it takes a minute.
There are two ways to join:


Or, proceed without an account


 





Related Blog Posts

Related Recipes