Pumpkin Pie Pancakes -

By ldelmas

Ingredients

• 4 4
• 1/2 1/2 1/2 cup all purpose flour
• 1/2 1/2 1 cup white whole wheat (or simply 1 cup all purpose flour)
• 1 1 1 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon baking soda
• 2 2 2 teaspoons ground cinnamon
• 3/4 to 1 3/4 to 1 1 teaspoon ground ginger (I prefer 1 teaspoon)
• 1/2 1/2 1/2 teaspoon allspice
• 1/4 1/4 6 cup no-calorie granulated sweetener** (or 6 packets of any sweetener you prefer)
• 1 1 1 large egg
• 2/3 2/3 2/3 cup canned pumpkin
• 2 2 1 teaspoons molasses (or 1 Tbsp. brown sugar)
• 3/4 3/4 3/4 cup buttermilk
• To 2 all natural Truvia for Baking, use just 2 tablespoons
• 1 1. 1. In a medium bowl, combine the flours, baking powder, baking soda, spices, and sweetener.

Details

Servings 4
Adapted from marlenekoch.com

Preparation

Step 1

1. In a medium bowl, combine the flours, baking powder, baking soda, spices, and sweetener.

2. In a separate bowl, beat the egg and add the pumpkin, molasses and buttermilk. Mix until thoroughly combined. Pour the liquid ingredients into the dry ingredients and stir until batter forms. (Batter will be slightly thick). Let batter set up for 5 minutes (this helps them to cook up lighter).

3. Very lightly spray a nonstick skillet or griddle with cooking spray and place over medium heat. Pour 1/4 cup of batter per pancake onto the skillet and spread into a 4-inch circle. Cook the pancake for 3 to 4 minutes on the first side, or top gets a few bubbles and bottom is browned. Flip the pancake and cook for an additional 2 to 3 minutes.

Good Health Bonus: A serving of these tasty cakes serves up 180% of the daily requirement of Vitamin A!