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Pumpkin Pie Pancakes

Featured in the Honolulu Star-Advertiser on November 19, 2014.

pumpkin pie pancakes

Ingredients:

Pumpkin Pie Pancakes

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tablespoon sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 1/4 cups low-fat milk
  • 1 local egg
  • 4 tablespoons unsalted butter, melted
  • Vegetable oil
  • Optional toppings: maple syrup, fresh fruit, nuts or whipped cream

Directions:

  1. In a large bowl, sift together the flour, baking powder, salt, pumpkin pie spice, and sugar; set aside.
  2. In a separate bowl, whisk together pumpkin, milk, egg and melted butter.
  3. Make a well in the dry ingredients; pour in pumpkin mixture, stirring to combine.
  4. Heat a large sauté pan over medium-low; add just enough oil to coat bottom of pan, allow to heat for 2 to 3 minutes.
  5. In batches, scoop 3 to 4 tablespoons of batter into pan to form pancakes.
  6. Cook pancakes on one side until bubbles appear in center, then flip once and continue cooking until no longer doughy in center.
  7. Serve with optional toppings.

Makes 4 servings.

Approximate Nutrient Analysis per serving(assumes 1 tablespoon oil for frying and not including optional toppings):
400 calories, 18 g fat, 9 g saturated fat, 85 mg cholesterol, 550 mg sodium, 50 g carbohydrate, 3 g fiber, 9 g sugar, 10 g protein

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