Maple Pumpkin Pancakes Recipe
Ingredients
| 3/4 cup quick-cooking oats, uncooked | ||
| Skim milk | 1 1/2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| 1/2 cup cooked, mashed pumpkin | ||
| 3 tablespoons reduced-calorie maple syrup | ||
| Vegetable oil | 1 Tablespoon | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pumpkin pie spice | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Vegetable cooking spray | ||
| Maple Topping | ||
Directions
Combine oats and milk in a medium bowl; let stand 5 minutes.
Add eggs, pumpkin, maple syrup, and oil to oat mixture, stirring well.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.
For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray.
Turn pancakes when tops are covered with bubbles and edges look cooked.
Top each pancake with 1 tablespoon Maple Topping.
Add eggs, pumpkin, maple syrup, and oil to oat mixture, stirring well.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.
For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray.
Turn pancakes when tops are covered with bubbles and edges look cooked.
Top each pancake with 1 tablespoon Maple Topping.
Chef
