254.3 Cals 9.1 Protein 51.6 Carbs 3.4 Fats
PREP TIME:
10 mins
COOK TIME:
10 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
These whole wheat pancakes are lightly seasoned with brown sugar, pumpkin pie spice, vanilla, and topped with pumpkin butter for a hearty Autumn breakfast. Low fat, high in fiber and just plain good or you!
INGREDIENTS
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup pumpkin butter or canned pumpkin
1 tbsp brown sugar
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
butter flavor cooking spray
1/2 cup pumpkin butter for topping
INSTRUCTIONS
Mix all dry ingredients in a bowl.
Combine milk, egg whites and pumpkin butter or canned pumpkin in a bowl and mix until smooth.
Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots.
Don”t over-mix.
Heat a large skillet on medium heat.
Spray oil to lightly coat and pour 1/4 cup of pancake batter.
When the pancake starts to bubble and the edges begin to set, flip the pancakes.
Repeat with the remainder of the batter.
Top each serving with an additional 2 tbsp pumpkin butter.
In addition you can top with maple syrup or agave, (extra points)
Serving: 2pancakes 2 tbsp pumpkin btr, Calories: 254.3kcal, Carbohydrates: 51.6g, Protein: 9.1g, Fat: 3.4g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 322mg, Fiber: 3g, Sugar: 6.3gBlue Smart Points:8Green Smart Points:9Purple Smart Points:8Points +:7