I started with these great pumpkin pancakes with some sugar free syrup. Yum!
Yield: About 10 pancakes, 2 pancakes per serving for nutrition purposes
1 c all purpose flour
1/4 c packed light brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 tbsp canola oil
1 c 2% milk
1/3 c canned pumpkin
1 tbsp vanilla extract
Preparation:
1. Whisk all the dry ingredients together - flour, sugar, baking powder, salt, and spices.
2. Stir the wet ingredients together - egg, oil, milk, pumpkin, and vanilla extract.
3. Slowly mix the wet ingredients into the dry ingredients and let the batter sit for five minutes.
4. Heat a skillet with nonstick cooking spray on medium heat. Drop the batter in 1/4 cups onto the skillet, cook until bubbles start forming on the top of the pancake. Flip with a spatula and cook another minute to minute and a half.
I refrigerate these or freeze them and pull them out when I need a treat in the morning. Top them with sugar-free syrup or some powdered sugar!
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