Pumpkin Pancakes

Add a little bit of pumpkin and spice to make your autumn pancakes extra nice.
Serves 4.



SODIUM CONTENT: 73 mg per serving

INGREDIENTS

1 1/3 c. all-purpose flour
1/4 c. sugar
1/2 c. brown sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
1 egg
1 1/3 c. lowfat milk
3/4 c. pumpkin puree
3 T. vegetable oil
2 t. pure vanilla extract
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1 T. unsalted butter

DIRECTIONS

Measure the flour, sugars and baking soda into a large bowl and whisk well to combine. Add the egg, milk, pumpkin puree, oil, vanilla and spices. Mix well and let sit for a minute or two to thicken.

Place griddle or skillet on stove and turn heat to medium-high. Add butter to pan. Once melted, spread evenly across bottom of pan. Pour batter onto heated griddle. When pancake has bubbled on top and is nicely browned on bottom (about 2-3 minutes), flip over. Brown on second side. Watch carefully and reduce heat to medium if pancakes are browning too quickly.

Serve with unsalted butter and real maple syrup, apple butter or applesauce.

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2 Responses to Pumpkin Pancakes

  1. Nancy Carpenter says:

    These are delicious! I too have Meniere’s and try to limit my sodium intake to under 1000 per day. I have lost most of my hearing in my left ear, but haven’t had any vertigo episodes for over a year. I have tried many of your recipes. I particularly loved the Slow Cooker Lentil Vegetable Soup and That Pasta Salad, as well as the Cashew Chicken. Salt adds a particular taste that is very hard to replace!!

    • Christy says:

      Hi Nancy! I’m so sorry to hear about your hearing (no pun intended..) but thrilled that the vertigo has been in check for so long. So glad you’re enjoying the recipes! Wishing you much health and happiness, Christy :)

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