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Good Morning Pumpkin Pancakes

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Quick, easy and tasty pancakes are perfect for breakfast.













Trans-fat Free, Low Sodium


2 cups biscuit baking mix (bisquick)
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
1 ½ cups evaporated milk
1 cup canne pumpkin purée
2 tablespoons vegetable oil
2 each eggs
1 teaspoon vanilla extract


In large mixing bowl, combine bisquick, sugar, cinnamon and allspice.

Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth.

For each pancake, pour ¼ to ½ cup batter (depending on size you want) omto heated, lightly greased griddle.

Cook until top is bubbly and edges are dry.

Turn pancakes, cook until golden.

Keep warm. Serve with syrup or honey.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 20455% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 87mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 13g
Vitamin A 195% Vitamin C 6%
Calcium 17% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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