Whole Wheat Pumpkin Pancakes
"Yields: 3 servings | Serving Size: 2 pancakes | Calories: 316 | Previous Points: 6 | Points Plus: 8 | Total Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 0g | Cholesterol: 58 mg | Sodium: 162 mg | Carbohydrates: 60 g | Dietary Fiber: 2g | Sugars: 9 g | Protein: 11 g..."
INGREDIENTS
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1 1/4 cups white whole wheat flour
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2 tablespoons coconut palm sugar or sucanat (any dry sugar substitute equivalent of 2 tablespoons sugar will work
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2 teaspoons baking powder
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2 teaspoons pumpkin pie spice or 1/2 teaspoon each of powdered ginger, cinnamon, nutmeg and clove
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1/4 teaspoon salt
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1 teaspoon real vanilla extract (optional)
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1 cup reduced fat or skim milk OR nondairy milk such as almond, rice or soy milk
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1/3 cup plus 1 tablespoon canned unsweetened pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree
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2 tablespoons melted butter or butter substitute such as Earth Balance or 2 tablespoons coconut oil
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1 egg
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