Description
A great fall breakfast that tastes like a splurge, but isn’t! It is also vegan-friendly.
Ingredients
- 2 cups Whole Wheat Flour
- 2 Tablespoons Splenda Brown Sugar Substitute
- 1 Tablespoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Cloves
- 1 teaspoon Salt
- 1 Tablespoon Ground Flax Seed
- 3 Tablespoons Water
- ½ cups Canned Pumpkin
- 2 Tablespoons No-sugar-added Applesauce
- 1-¾ cup Skim Milk
Preparation
Heat skillet to medium heat. Add nonstick cooking spray to the skillet if not using a nonstick skillet.
Whisk flour, Splenda brown sugar, baking powder, spices, and salt in a large mixing bowl and set aside.
In a medium bowl whisk together flax seed, water, pumpkin, milk, and applesauce.
Add the wet ingredients to the dry ingredients and stir just until combined. Use a 1/4 cup measure to drop pancakes onto the heated skillet. Cook 3-5 minutes on one side, flip, and cook the other side another 3-5 minutes.
Makes about 16 pancakes.
