Pumpkin Pancakes

Fluffy, pumpkin pancakes will delight your taste buds at breakfast or dinner. Top with raisins, sliced banana or applesauce.

Ingredients

• 1 Egg
• 1/2 Cup canned pumpkin
• 1 3/4 Cups nonfat or 1% milk
• 2 Tbsp vegetable oil
• 2 Cups flour
• 2 Tbsp brown sugar
• 1 Tbsp baking powder
• 1 Tsp pumpkin pie spice
• 1 Tsp salt
• 5 Tbsp raisins (optional, to make faces)

Directions

Step 1

Combine eggs, pumpkin, milk, and oil in large mixing bowl.

Step 2

Add flour, brown sugar, baking powder, pumpkin pie spice, and salt to egg mixture. Stir gently.

Step 3

Lightly spray a large saute pan, skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat, saute pan, skillet, or griddle over medium-high heat (300 degrees in an electric skillet). Using a 1/4 cup measure, pour batter on hot griddle.

Step 4

Put a face on the pancake, using raisins for eyes and teeth. Drop raisins in batter while it cooks. Pancakes are ready to turn when tops are bubbly all over, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once.

Step 5

Continue to bake until bottoms are brown and dry. Refrigerate leftovers within 2 hours.

Utensils Needed

• Saute pan, skillet, or griddle
• Large mixing bowl
• Medium mixing bowl
• Spoon
• Spatula
• Measuring cup
• Measuring spoon
• Can opener

NUTRITION FACTS

Serving Size: 2 Pancakes

Nutrients	Amount
Calories	200
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	25 mg
Sodium	510 mg
Total Carbohydrates	31 g
Dietary Fiber	1 g
Total Sugars	7 g
Added Sugars	3 g
Protein	6 g