BAKED PUMPKIN PANCAKES
This is an adaptation of Baked Pancakes #149110. I just can't make plain pancakes! When I first pulled the pan out of the oven I was afraid they would be dry. They were not. These came out better than any pancakes I've cooked the traditional way. Very high, fluffy and moist. I try to cook with as little added fat as possible. I'm sure this recipe would turn out fine with a whole egg instead of Eggbeaters. I keep wheat germ and flax seed in my fridge all the time. If you don't have them on hand, you can omit them.
Provided by veggie_mama
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Spray a 15" x 10" pyrex dish generously with Pam and set aside.
- In a mixing bowl, combine Bisquick, wheat germ, flax seed and pumpkin pie spice.
- Stir in skim milk, eggbeaters and pumpkin puree until well combined.
- Distribute evenly in prepared pan. Bake for 12 minutes. Enjoy!
Nutrition Facts : Calories 222.7, Fat 7.6, SaturatedFat 1.8, Cholesterol 1.8, Sodium 558.8, Carbohydrate 31.1, Fiber 1.9, Sugar 4.9, Protein 7.4
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