Full Calorie Version:
2 cups white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
4 tablespoons sugar
2/3 cup pumpkin puree
2 eggs
2 cups whole milk
1 teaspoon vanilla
4 tablespoons unsalted butter, melted and cooled
Reduced Calorie Version:
2 cups white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
4 tablespoons Swerve or Splenda
2/3 cup pumpkin puree
3 egg whites
2 cups unsweetened vanilla almond milk
1 teaspoon vanilla
Mix dry ingredients in a large bowl.
In another bowl, beat the wet ingredients.
Mix the wet ingredients into the dry ingredients, until they are just incorporated. Don't over-mix. A few lumps are fine.
Let the batter sit for 5 minutes to thicken up and start to bubble.
Heat a large skillet or griddle on medium-high heat. Spray lightly with non-stick spray.
Use a 1/4 cup measuring cup to
scoop batter onto the griddle.
Cook until the bubbles on top start to pop and the edges look
dry. Flip and cook another couple of minutes.
Makes 24 pancakes.
NUTRITION INFORMATION
Full Calorie Version
Per pancake:
Calories 79.8
Total Fat 3.1 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 23.6 mg
Sodium 141.7 mg
Potassium 24.5 mg
Total Carbohydrate 9.9 g
Dietary Fiber 1.2 g
Sugars 3.5 g
Protein 2.6 g
Reduced Calorie Version
Per pancake
:
Calories 41.1
Total Fat 0.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 144.9 mg
Potassium 31.5 mg
Total Carbohydrate 6.9 g
Dietary Fiber 1.3 g
Sugars 0.5 g
Protein 1.9 g
The Johnson Family Cookbook