Pumpkin Pancakes
Everyone loves pancakes - especially when the weather gets cooler again in the fall. Made with pumpkin and cinnamon, these tasty pancakes are sure to please.
Yields: 12 4-Inch Pancakes
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Ingredients
| 2 | c | unbleached all-purpose flour |
| 1⁄2 | c | sugar |
| 1⁄2 | tsp | salt |
| 2 | tsp | baking powder |
| 2 | tsp | baking soda |
| 1⁄2 | tsp | cinnamon |
| 1⁄2 | tsp | vanilla |
| 3 | eggs | |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 3⁄4 | c | Stonyfield Organic Milk |
| 1 | c | pumpkin (canned) |
Directions
In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin purée.
Mix well.
Pour the egg mixture into the flour mixture and stir until just blended.
Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.
Nutrition Information
|
300
CALORIES
|
3.5g
TOTAL FAT
|
10g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
300
30
|
||
| % Daily Value* | ||
| Total Fat | 3.5g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 95mg | 0% |
| Sodium | 0mg | 0% |
| Total Carbohydrate | 57g | 0% |
| Dietary Fiber | 0g | 0% |
| Sugars | 0g | 0% |
| Protein | 10g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 0% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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