YUMMY!! Fall Recipes

Fluffy Pumpkin Pancakes Recipe

TOTAL TIME: Prep: 15 min. Cook: 10 min./batch MAKES: 2 servings
1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup canned pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

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Nutritional Facts
2 pancakes (calculated without syrup) equals 360 calories, 11 g fat (2 g saturated fat), 109 mg cholesterol, 579 mg sodium, 55 g carbohydrate, 5 g fiber, 13 g protein.

In a bowl, whisk the first eight ingredients. In another bowl, whisk egg, milk, yogurt, pumpkin, oil and vanilla until blended. Add to dry ingredients; stir just until moistened.
Lightly coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/2 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Yield: 4 pancakes.


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