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Whole Wheat Pumpkin Pancakes for Two

 
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Made these whole wheat pumpkin pancakes for breakfast, and they were delicious and packed with goodness. Served these yummy pancakes with maple syrup and orange juice, our palate and bellies were all well satisfied :)

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

¾ cup whole-wheat flour
¼ cup all-purpose flour
I used half barley and half all-purpose flour
½ tablespoon baking powder
¼ teaspoon salt
1 tablespoon brown sugar
packed
1 teaspoon cinnamon
½ teaspoon allspice
*
¾ cups evaporated milk
½ cup pumpkin
4 tablespoons vegetable oil
such as olive oil, canola oil, etc.
1 large eggs
1 teaspoon vanilla extract

Directions

Preheat the oven to 200 degrees F.

In a large mixing bowl, whisk together the flours, baking powder, salt, sugar, cinnamon and allspice until well combined.

In a medium bowl, add the evaporated milk, pumpkin, oil, eggs, and vanilla; whisk until smooth.

Pour the wet ingredients into dry ingredients. Mix until just incorporated and moistened.

Heat a large nonstick skillet over medium heat or a greased griddle.

Spray with cooking spray before you add the batter into the pan.

For each pancake, pour ¼ cup batter into greased hot pan or griddle.

Cook until the top is bubbly and the edges are dry, about 3 minutes.

Turn the pancakes, cook until the other side becomes golden and brown, another 3 minutes or so.

Keep the pancakes warm in preheated oven.

Serve with maple syrup or honey.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 58451% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 389mg 16%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 33%
Sugars g
Protein 30g
Vitamin A 195% Vitamin C 6%
Calcium 25% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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