From "Best Recipes from American Country Inss and Bed & Breakfasts" Delicious on a fall morning.
| 3/4 | cups all-purpose flour |
| 3/4 | cups whole wheat flour |
| 1 | tsp baking powder |
| 1/4 | tsp baking soda |
| 1 1/2 | tsp pumpkin pie spice |
| 1/4 | tsp salt |
| 1 | egg |
| 1 1/2 | cups skim milk |
| 1/2 | cup pumpkin |
| 3 | tbsp oil |
In medium bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. In large bowl beat egg, milk, pumpkin, and oil. Add flour mixture to milk mixture and stir until blended but still lumpy. Pour about 1/2 cup batter per pancake onto hot griddle cated with small amount of oil or cooking spray. Cook, flipping cakes when bubbles are dry and edges are set.
CategoriesBreakfast, American
| Nutrition Facts | ||||||
Serving Size 55.2g |
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Amount Per Serving |
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Calories 92 Calories from Fat
31 |
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% Daily Value* |
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Total Fat
3.4g 5%
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Saturated Fat
0.5g 3%
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|
Trans Fat
0.0g |
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Cholesterol
14mg 5%
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Sodium
81mg 3%
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Total Carbohydrates
12.5g 4%
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Dietary Fiber
0.6g 2%
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Sugars
1.6g |
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Protein
2.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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