Vegetarian

Whole Wheat Spiced Pumpkin Pancakes is for Breakfast.

Whole Wheat Spiced Pumpkin Pancakes takes 25 minutes to prepare.

Whole Wheat Spiced Pumpkin Pancakes takes 25 minutes to cook.

Whole Wheat Spiced Pumpkin Pancakes makes 24 servings.

The ingredients for Whole Wheat Spiced Pumpkin Pancakes are:

Egg substitute, liquid (Egg Beaters), 0.50 cup (remove)
Milk, nonfat, 2 cup (remove)
Cinnamon, ground, 1 tsp (remove)
Nutmeg, ground, 0.50 tsp (remove)
Baking Powder, 4 tsp (remove)
Baking Soda, 1 tsp (remove)
Apple Butter, 3 tbsp (remove)
Splenda Brown Sugar Blend, 12 tsp (remove)
Flour-White Whole Wheat-Ultragrain (Eagle Mills), 2 cup (remove)
Pumpkin, canned, without salt, 1 cup (remove)

Here is how you make Whole Wheat Spiced Pumpkin Pancakes:

1. Whisk dry ingredients in large bowl.2. Peel and cut zucchini and blend with minimal water to puree. (if using pumpkin, skip this step)3. In seperate bowl, mix wet ingredients.4. All at once, mix wet and dry ingredients until combined.5. Ladle batter by 1/4c amounts onto preheated griddle lightly sprayed with cooking spray. Will need to re-spray pan as mine began to stick after awhile.Recipe makes 24 pancakes.Number of Servings: 24Recipe submitted by SparkPeople user KEBH8694.

The nutritional information for Whole Wheat Spiced Pumpkin Pancakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 65.0

• Total Fat: 0.2 g
• Cholesterol: 0.5 mg
• Sodium: 155.0 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 1.7 g
• Protein: 2.7 g

The dietary needs meet for Whole Wheat Spiced Pumpkin Pancakes is Vegetarian