Brunch

Whole Wheat Pumpkin Pancakes is for Breakfast, Snack.

Whole Wheat Pumpkin Pancakes takes 8 minutes to prepare.

Whole Wheat Pumpkin Pancakes takes 15 minutes to cook.

Whole Wheat Pumpkin Pancakes makes 2 servings.

The ingredients for Whole Wheat Pumpkin Pancakes are:

3/4 c. Whole Wheat Flour
1/8 c. Wheat Bran
1/2 c. Vanilla Soy milk
1/4 c. All Whites Egg Whites
1/2 tsp. Baking Soda
1/2 Tsp. Baking Powder
Cinnamon and nutmeg to taste
1/4 c. Libby's Pure Pumpkin

optional:
1/2 tsp. brown sugar or other sweetening ingredient, or just some Pumpkin Butter for topping I find is enough

Here is how you make Whole Wheat Pumpkin Pancakes:

Combine egg whites and milk in measuring cup and beat with fork to froth. Add to bowl with flour, wheat bran, and pumpkin.Batter is rather thick, I added a splash of coffee from my coffee pot to thin it out a bit...they still cook fine from the thicker batter, but the coffee was daring me.Spoon approx 1/4 c. of batter onto non-stick pan, spreading out a bit as you do so. Ready to flip when it bubbles and you can shake it in the pan.These have a great pumpkin-y wheaty taste, and are great topped with some locally made pumpkin butter for juuust enough added sweetness! I got 8 pancakes, but each were a bit shy of the 1/4 c. measurement. Serving is based on 1 serving=4 pancakes. (Each pancake approx 60 cals.)Number of Servings: 2Recipe submitted by SparkPeople user JLK03090.

The nutritional information for Whole Wheat Pumpkin Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 212.4

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 457.9 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 8.8 g
• Protein: 11.6 g