Whole Wheat Pumpkin Pancakes
- 1 whole Egg
- 1 cup Whole Wheat Flour
- 1/3 cups Milk
- 1/2 cups Plain Low Or Nonfat Yogurt
- 1/2 cups Pureed Canned Pumpkin
- 2 teaspoons Sugar
- 1/2 teaspoons Baking Powder
- 1/4 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 1 pinch Nutmeg
- Beat egg, then add all other ingredients and stir until just combined. You may need to add a little extra milk to reach desired consistency. Heat a griddle or frying pan on medium heat. Spray pan with cooking spray or lightly butter it. Cook about 1/3 cup of batter at a time; you will probably have to spread out the batter a little as it is very thick. I've found the pancakes take a lot longer to cook through than regular pancakes, so make sure to check that they are done. Enjoy hot with maple syrup!
egg, whole wheat flour, milk, low, pumpkin, sugar, baking powder, ubc, cinnamon, nutmeg
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-pumpkin-pancakes/ (may not work)