Pumpkin Pancakes

Ingredients

• 1 egg
• ½ cup canned pumpkin
• 1 ¾ cups nonfat or 1% milk
• 2 tablespoons vegetable oil
• 2 cups flour (1 cup whole grain, 1 cup all-purpose *if you don’t have both flours, use whatever is available
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 5 tablespoons raisins (optional, to make faces)

Directions

1. Combine eggs, pumpkin, milk and oil in large mixing bowl.
2. Add flour, brown sugar, baking powder, pumpkin pie spice and salt to egg mixture. Stir gently.
3. Lightly spray a large saute pan, skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat, saute pan, skillet or griddle over medium-high heat (300 degrees in an electric skillet). Using a 1/4 cup measure, pour batter on hot griddle.
4. Put a face on the pancake, using raisins for eyes and teeth. Drop raisins in batter while it cooks.
5. Pancakes are ready to turn when tops are bubbly all over, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Continue to bake until bottoms are brown and dry.
6. Refrigerate leftovers within 2 hours

Nutrition Information

Nutrients	Amount
Calories	200
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	25 mg
Sodium	510 mg
Total Carbohydrates	31 g
Dietary Fiber	1 g
Total Sugars	7 g
Added Sugars included
Protein	6 g

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