PUMPKIN-FLAVORED PANCAKES

Pumpkin-Flavored Pancakes image

I created these light pumpkin-flavored pancakes with two kinds of flour and a blend of spices for a delightful taste. Serve them for brunch as a hearty eye-opener or for a fun meat-free dinner. -Vicki Floden of Story City, Iowa

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

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Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups fat-free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 tablespoons canola oil

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 375mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges