2 cups flour
\n2 T. brown sugar
\n1 T. baking powder
\n1 1\/4 tsp. pumpkin pie spice
\n1 tsp. salt
\n1 3\/4 cups lowfat milk
\n1\/2 cup canned pumpkin
\n1 large egg
\n2 T. vegetable oil<\/p>\n
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl. In a medium bowl, combine milk, pumpkin, egg and oil, mixing well. Add wet ingredients to flour mixture; stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk.) Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a 1\/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1\/2 to 2 1\/2 minutes. Repeat with remaining batter.<\/p>\n
Yield: 6 servings, 1 dozen 3 1\/2 inch pancakes
\nServing Size: 2 pancakes<\/p>\n
Calories: 260
\nFat: 6g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 cups flour 2 T. brown sugar 1 T. baking powder 1 1\/4 tsp. pumpkin pie spice 1 tsp. salt 1 3\/4 cups lowfat milk 1\/2 cup canned pumpkin 1 large egg 2 T. vegetable oil Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl. In a medium bowl, combine milk, pumpkin, egg and oil, mixing well. Add wet ingredients to flour mixture; stirring just until moist. Batter may be lumpy. (For thinner…<\/p>\n