Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 6; 3 pancakes per servings
Recipes
Pumpkin Pancakes
A delicious seasonal twist to the pancake.
Per Serving: 282 Calories, 6g Fat, 3g Saturated Fat, 0g Trans Fat, 42mg Cholesterol, 198mg Sodium, 45g Carbohydrate, 3g Dietary Fiber, 12g Protein
Yield: Serves 6; 3 pancakes per servings
Ingredients
- 2 cups plain low-fat yogurt
- ¼ cup plus 1 tablespoon sugar
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 cup 1% milk
- 2 tablespoons trans fat–free tub margarine, melted
- 1 egg
- ½ cup canned pumpkin
Instructions
- In a small bowl, mix the yogurt with the ¼ cup of sugar. Set aside.
- In a large bowl, combine the 1 tablespoon of sugar with the flour, baking soda, cinnamon, and nutmeg.
- In a medium bowl, combine the milk, margarine, egg, pumpkin, and yogurt-sugar mixture, stirring well.
- Add the wet ingredients to the dry ingredients in the large bowl. Stir until it is moist and free of lumps.
- Lightly coat a griddle or a skillet with nonstick cooking spray and heat to low to medium heat. Using a ¼ cup measure, pour the batter onto the hot griddle. Cook until the bubbles begin to burst, then flip and cook until golden brown.
Source: Expect the Best (Wiley 2009) by Elizabeth M. Ward, M.S., R.D., www.expectthebestpregnancy.com
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!