Breakfast

Pumpkin Pancakes Whole Wheat is for Breakfast.

Pumpkin Pancakes Whole Wheat takes 10 minutes to prepare.

Pumpkin Pancakes Whole Wheat takes 30 minutes to cook.

Pumpkin Pancakes Whole Wheat makes 13 servings.

The ingredients for Pumpkin Pancakes Whole Wheat are:

1.5 cup Milk, 3.25%
1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
1 large Egg, fresh, whole, raw
2 tbsp Canola Oil
2 tbsp Braggs Apple Cider Vinegar
1.75 cup Whole Wheat Flour
9 tsp unpacked Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Allspice
1 tsp Cinnamon, ground
.5 tsp Ginger, ground
2 tbsp Canola Oil

Here is how you make Pumpkin Pancakes Whole Wheat:

Mix dry ingredients, mix all wet ingredients except last 2 tbsp of oil. Then mix altogether to create batter. As needed, add oil to Medium High Heated griddle. After oil heated, pour batter onto griddle using 1/4 cup for each pancake. Brown both side. My griddle is at 300 degrees.Serving Size:?Makes 13 pancakes; 13 servings

The nutritional information for Pumpkin Pancakes Whole Wheat is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 130.6

• Total Fat: 6.0 g
• Cholesterol: 17.1 mg
• Sodium: 190.3 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 2.9 g
• Protein: 3.9 g