This recipe is great for vitamin A, fiber, iron, has protein, and is low in sugar.

Ingredients

2	tbsp pumpkin
1/3	cup multigrain pancake mix
2	tbsp quick oats
1/4	cup water
1	tsp Becel RSF margarine
3	tbsp maple syrup

Directions

1. Heat a medium-sized skillet over medium to medium-high heat (or a griddle to 350 degrees)
   
   
2. Mix the pumpkin, pancake mix, oats, and water in a small bowl (add the water gradually to achieve desired consistency/thickness; can also add pumpkin pie spice/cinnamon to batter)
   
   
3. Make one large pancake or a few small ones by dropping the mix onto the skillet/griddle (if desired, sprinkle cinnamon or pumpkin pie spice on top while the mix is moist)
   
   
4. Flip pancakes when top is bubbly and edges appear set
   
   
5. Cook until golden brown
   
   
6. Serve with margarine and maple syrup
   
   

Categories

Breakfast, Brunch, Quick, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber Very high in vitamin A