Vegetarian

Pumpkin-Ginger Pancakes is for Breakfast.

Pumpkin-Ginger Pancakes takes several minutes to prepare.

Pumpkin-Ginger Pancakes takes several minutes to cook.

Pumpkin-Ginger Pancakes makes 3 servings.

The ingredients for Pumpkin-Ginger Pancakes are:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup Almond Breeze unsweetened vanilla
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt

Here is how you make Pumpkin-Ginger Pancakes:

1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, and yogurt until well blended. Stir egg mixture into flour mixture just until evenly moistened.2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.Number of Servings: 3Recipe submitted by SparkPeople user JLOHERN.

The nutritional information for Pumpkin-Ginger Pancakes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 253.8

• Total Fat: 3.8 g
• Cholesterol: 72.1 mg
• Sodium: 668.8 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 5.4 g
• Protein: 9.0 g