2 eggs
1 1/4 fat free buttermilk
4 tablespoons applesauce
3 tablespoons canned pumpkin
1/4 cup sugar
1/4 teaspoon salt
1 1/4 whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat skillet over medium heat and coat with nonstick spray. Combine eggs, milk, applesauce, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
2. Combine remaining ingredients in a small bowl. Add dry to wet and blend with mixer on medium speed until smooth. Pour onto hot skillet and cook until batter stops bubbling and edges start to brown. Flip and finish cooking. Pare these pancakes with eggs, turkey sausage and a berry smoothie and I'd say you have yourself a delish breakfast, lunch, or dinner!
* To keep pancakes warm put the in an oven safe dish and place in a 200 degree oven covered with a towel.
* If you have leftovers (we always do) put the in the freezer in a zip lock bag. When you want to make a quick breakfast for your hubby or kids pop them into the toaster and there you have it! Warm pancakes ready to eat.
I have a pumpkin pancake recipe that I LOVE too. I also have a apple cider syrup recipe that is to DIE FOR!!! It works so well with the pumpkin. I'll have to post it on my food blog sometime!! If you head over to my new blog, you'll see that like half my recipes are from YOU. You have such good and healthy recipes! Thank you! Maybe you'll find some treasures on mine too...
ReplyDeleteWhat Aubrey didn't tell you is that the apple cider syrup is from here mom!!!
ReplyDeleteThe good one..
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