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This is an easy recipe your kids can make!
2 cups flour (or 1c. white + 1 c. whole wheat)
2 tablespoons brown sugar
1 tablespoon baking powder
1 1/4 teaspoons cinnamon
1 teaspoon salt
1 3/4 cups lowfat milk (or soy milk)
1/2 cup canned pumpkin
1 large egg (or no egg and 2 Tbls. oil)
1 tablespoons vegetable oil
1. Combine flour, brown sugar, baking powder, cinnamon
and salt in a large mixing bowl.
2. In a medium bowl, combine milk, pumpkin, egg and
oil, mixing well.
3. Add wet ingredients to flour mixture; stirring until
moist. Batter may be lumpy. (For a thinner batter
you can add more milk.)
4. Pancakes can be cooked the greaseless method,
however you may wish to apply a thin coat of
cooking spray before cooking the first batch. (The
greaseless method worked well however.)
Preheat skillet over medium heat. Using a 1/4
cup measuring cup, pour batter into skillet. Cook
until bubbles break and edges are cooked.
Serving size; 2 pancakes. Makes 1 dozen pancakes.
Nutritional Analysis per Serving
250 calories, 5g fat, 35mg cholesterol, 690mg sodium,
43g carbohydrates, 8g protein
(If you prepared using substitutes there will be no
cholesterol and more fiber)
*Adapted from KidsaCookin.
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