Pumpkin Pancakes

Pumpkin Pancakes

We love pancakes at our house. So in honor of Halloween I decided to try pumpkin pancakes. I searched the web for a great recipe and found one at Taste of Home that was lower in fat. I merged that with my favorite whole wheat pancake recipe and they were a big hit. Next time I think I’ll try adding diced apple to the recipe.

Pumpkin Pancakes and an Award
 
Yield: 6 servings
Ingredients
  • 2 cups whole wheat pastry flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspon pumpkin pie spice
  • 2 cups fat-free milk
  • 1/2 cup canned pumpkin
  • 2 egg yolks
  • 2 tablespoons canola oil
  • 2 egg whites, beaten to soft peaks
Directions
  1. In a large bowl, combine the dry ingredients. In a small bowl, combine the milk, pumpkin, egg yolks and oil; stir into dry ingredients just until moistened. Fold in egg whites. 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.

I’d like to thank Lisa at Magic Sprinkles, who gave me the “I’m a Chocoholic Award”. I definitely am a chocoholic! Lisa is a fellow Daring Baker and always has great recipes, as well as stories about her small town.I’d like to pass this on to Veronica at Supermarket Serenade, who right now has a yummy post about using Halloween candy in baking.