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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Perfect Pumpkin Pancakes

Source: Nutrition Connection Food Stamp

Pumpkin and pumpkin spice give these pancakes a different twist!

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	130.6

Total Carbs	21.4 g

Dietary Fiber	0.9 g

Sugars	4.2 g

Total Fat	3.4 g

Saturated Fat	0.7 g

Unsaturated Fat	1.6 g

Potassium	176.4 mg

Protein	4.1 g

Sodium	220.7 mg

Dietary Exchanges 3.4 Fat, 0.1 Meat, 0.2 Milk, 0.1 Other Carbs, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup white all purpose flour 2.0
2 tbsp brown sugar 1.0
1 tbsp low sodium baking powder 1.25
1 1/4 tsp pumpkin pie spice 1.0
1 tsp salt 1.0
1 each eggs 0.5
0 1/2 cup Pumpkin, canned, unsalted 1.75
1 3/4 cup lowfat milk 2.0
2 tbsp vegetable oil

Directions

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.
In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well.
Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).
Lightly coat a griddle or skillet with cooking spray and heat on medium.
Using a 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with remaining batter. Makes about 1 dozen 3 1/2 inch pancakes.