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


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 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


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 maple drizzleapple butter or applesauce.

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