These moist pancakes are lightly spiced for the palate of a young child. If you like a bit more pizzazz, you can increase the spices or add others. Cinnamon and pumpkin pie spice both work nicely here.
Ingredients
- 2 cups whole wheat pastry flour
4 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 cup brown sugar
1 egg yolk
2 cups skim milk
1 cup canned pumpkin
3 Tbsp apple butter
3 egg whites
Directions
1. In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
2. In a separate bowl, mix together the egg yolk, pumpkin, brown sugar, and apple butter. Stir in milk until well-blended.
3. All at once, add milk mixture to dry ingredients and stir just until combined.
4. In a medium bowl, beat egg whites until light and fluffy (you can use a fork, whisk, or electric beater for this). Fold egg whites into batter.
5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray, Cook until evenly browned on both sides.
Recipe makes 20 pancakes (when the 1/4 cup measure is used).
2. In a separate bowl, mix together the egg yolk, pumpkin, brown sugar, and apple butter. Stir in milk until well-blended.
3. All at once, add milk mixture to dry ingredients and stir just until combined.
4. In a medium bowl, beat egg whites until light and fluffy (you can use a fork, whisk, or electric beater for this). Fold egg whites into batter.
5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray, Cook until evenly browned on both sides.
Recipe makes 20 pancakes (when the 1/4 cup measure is used).
Recipe posted in SparkPeople
- Calories: 74.1
- Total Fat: 0.5 g
- Cholesterol: 9.7 mg
- Sodium: 182.1 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.9 g
- Protein: 3.3 g
