The Best Good for You Whole Wheat Pumpkin Pancakes!
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
10 pancakes
- Serves:
- 2
ingredients
- 1 cup pumpkin
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 3 egg whites
- 1 1⁄2 cups skim milk
- 2 tablespoons Splenda sugar substitute
directions
- Mix the dry ingredients.
- Mix the wet ingredients separately.
- Combine wet and dry ingredients until just mixed.
- Spoon in 1/4 cupfuls onto a hot frying pan coated with cooking spray, flip, and enjoy!
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Reviews
-
These just did not turn out for me. The only things I did differently were to use 1/2 whole wheat and 1/2 oat flours, one whole egg and one white (I just couldn't justify throwing away 3 yolks), and real sugar. As far as I can tell, that stuff shouldn't have affected this recipe, but they just would not cook through. There would be a very thin cooked layer on the outside, but then they were still totally uncooked on the inside. I stuck the rest of the batter in a muffin tin in the oven, and we'll see if it turns out that way. Otherwise, I definitely feel this was a waste of ingredients. Thanks for the effort.
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