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Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

1 C. whole wheat flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

1 C. nonfat milk

1/3 C. pumpkin puree

1 egg

1 T. oil (canola or vegetable)

2 T. maple or pancake syrup

Mix flour, baking powder, baking soda, cinnamon, nutmeg and salt together with a fork in a medium bowl.

Beat milk, pumpkin puree, egg, oil, and syrup together in a small bowl. Add the wet ingredients to the dry ingredients. Stir until just combined.

Heat a skillet over medium low heat. Spray with nonstick cooking spray. Pour pancake batter into the skillet using a 1/4 C. measuring cup. Cook until the pancakes have bubbles on the top and the edges are slightly dry, about 3-4 minutes. Flip pancakes and cook for about 2-3 minutes more. Serves 6.

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