Pumpkin Pancakes from Ethna-Mt.Airy

The recipe is from Weight Watchers Special Five Ingredient 15 Minutes Cookbook Feb 28, 2007


Pumpkin Pancakes
Points Value: 1
Prep: 5minutes Cook: 3 minutes per batch
1 Cup low fat baking mix
1 Tablespoon sugar
½ Teaspoon ground cinnamon or pumpkin-pie spice
2 large eggs, lightly beaten
¾ cup fat-free milk
½ cup canned pumpkin

Lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, sugar, and cinnamon in a bowl; make a well in center of mixture. Combine eggs, milk, and pumpkin; add to dry ingredients, stirring until smooth.

Pour ¼ cup batter per pancake onto hot non-stick griddle or non-stick skillet. Cook 1 ½ minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over: cook 1 ½ minutes or until bottoms are lightly browned.

Yield: 12 pancakes (serving size 1 pancake)

Per serving; Cal 61 (19% from fat); Fat 1.3 g (sat 0.2g); PRO 2.4g; CARB 9.8g; FIB 0.5g; CHOL 30mg; IRON 0.7mg: SOD 127mg; CALC 65md