Brunch

Whole Wheat Pancakes with Pumpkin and Flax Seed is for Breakfast.

Whole Wheat Pancakes with Pumpkin and Flax Seed takes 10 minutes to prepare.

Whole Wheat Pancakes with Pumpkin and Flax Seed takes 30 minutes to cook.

Whole Wheat Pancakes with Pumpkin and Flax Seed makes 6 servings.

The ingredients for Whole Wheat Pancakes with Pumpkin and Flax Seed are:

1 large egg
2/3 C. Unbleached White Flour
1/3 C. Whole Wheat Flour
1 C. Low-fat or Fat-free Buttermilk
1 Tbs. Packed Brown Sugar
1/2 C. Pumpkin - I usually use canned
2 Tbs. Flax Seed Meal
2 Tbs. Wheat Germ
1/4 tsp. Salt
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 - 1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Vanilla

Here is how you make Whole Wheat Pancakes with Pumpkin and Flax Seed:

Beat egg in large bowl with hand mixer until fluffy.Add in remaining ingredients and mix until just blended. If the batter seems a bit thick add a couple of Tbs. of lowfat milk to thin. I also think it actually helps the batter to sit for a few minutes before making the cakes.Heat large skillet over medium heat. grease the griddle with butter or I spray with canola oil then wipe evenly around my iron skillet with a paper towel.Pour batter on skillet in 1/4 cup or less portions.When the batter on top is puffing up a bit and the edges appear to pull away (2 minutes or so) flip the cakes and cook until the centers feel done to the touch.We eat our pancakes topped with low-fat cream cheese and a dusting of powdered sugar.EnjoyNumber of Servings: 6Recipe submitted by SparkPeople user CRAFTYMAMA3.

The nutritional information for Whole Wheat Pancakes with Pumpkin and Flax Seed is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 138.6

• Total Fat: 2.6 g
• Cholesterol: 37.0 mg
• Sodium: 242.2 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 2.9 g
• Protein: 5.8 g

The dietary needs meet for Whole Wheat Pancakes with Pumpkin and Flax Seed is Low Fat