Pumpkin Pie Pancakes that really do taste like pumpkin pie! Prepares quickly, too with the use of baking mix.
2 cups baking mix, such as Bisquick
2 tablespoons packed brown sugar
1 tablespoon pumpkin pie spice
1 5-ounce can evaporated fat free milk
1/2 cup canned pumpkin from a 15-ounce can
2 eggs, lightly beaten, or egg substitute equal to 2 eggs
2 tablespoons vegetable oil
Maple syrup (optional)
In large bowl, combine the baking mix, brown sugar and pie spice; mix well.
Stir in evaporated milk, pumpkin, eggs and vegetable oil, mixing until dry ingredients are just moistened.
Heat lightly greased griddle or skillet over medium heat until hot. Pour scant 1/4 cup batter onto hot griddle and spread to about 4-inch diameter. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook second sides until golden brown, about 90 seconds per side. Serve warm with maple syrup, if desired.
Pumpkin is high in the health-promoting antioxidant beta-carotene (which forms vitamin A). Canned pumpkin is a convenient way to get the benefits.
Recipe makes 6 servings.
Serving size: 3 pancakes
Calories: 282; Total Fat: 12.5g; Saturated Fat: 2.6g; Cholesterol: 72mg; Sodium: 546mg Carbohydrates: 35g; Fiber: 1g; Protein: 7g
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