Anita's Tried & True Heart Healthy Recipes

Pumpkin Pancakes

Adapted from
8 servings

2  cups  unbleached flour  12  ozs  fat-free evaporated milk 
2  tbsps  light brown sugar, packed  1/2 cup  canned pumpkin 
1  tbsp  baking powder  1/4 cup  water 
2  tsps  pumpkin pie spice  1  whole  egg 
1  tsp  salt  1  tbsp  olive oil 
In a mixing bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, and salt. Add evaporated milk, pumpkin, water, egg and oil. Mix until all is moistened; batter may be lumpy. Ladle in the batter, using 1/4 cup per cake onto hot skillet. Cook for two minutes, then flip carefully and cook for two minutes more. Repeat with remaining batter.
Nutritional Analysis per serving (8 servings total)
Calories 192   %CFF 12 %
Total Fat 3 g   Saturated Fat 0.5 mg
Protein 7 g   Cholesterol 23 g
Carbohydrates 35 g   Sodium 541 mg
Sugars 10 g   Fiber 2 g
3.7 WW Points
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