The Pioneer Woman Tasty Kitchen
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Whole Wheat Pumpkin Pancakes

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Level: Easy

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Description

A great fall breakfast that tastes like a splurge, but isn’t! It is also vegan-friendly.

Ingredients

  • 2 cups Whole Wheat Flour
  • 2 Tablespoons Splenda Brown Sugar Substitute
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves
  • 1 teaspoon Salt
  • 1 Tablespoon Ground Flax Seed
  • 3 Tablespoons Water
  • ½ cups Canned Pumpkin
  • 2 Tablespoons No-sugar-added Applesauce
  • 1-¾ cup Skim Milk

Preparation

Heat skillet to medium heat. Add nonstick cooking spray to the skillet if not using a nonstick skillet.

Whisk flour, Splenda brown sugar, baking powder, spices, and salt in a large mixing bowl and set aside.

In a medium bowl whisk together flax seed, water, pumpkin, milk, and applesauce.

Add the wet ingredients to the dry ingredients and stir just until combined. Use a 1/4 cup measure to drop pancakes onto the heated skillet. Cook 3-5 minutes on one side, flip, and cook the other side another 3-5 minutes.

Makes about 16 pancakes.

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