Pumpkin Pancakes

Pumpkin Pancakes

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:

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. Yield: 6 servings.

Source: Barbara Bakes
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