Multigrain Pumpkin PancakesSubmitted by cpapalia
Makes 1 serving
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This recipe is great for vitamin A, fiber, iron, has protein, and is low in sugar.
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Ingredients
| 2 |
tbsp pumpkin |
| 1/3 |
cup multigrain pancake mix |
| 2 |
tbsp quick oats |
| 1/4 |
cup water |
| 1 |
tsp Becel RSF margarine |
| 3 |
tbsp maple syrup |
Directions
- Heat a medium-sized skillet over medium to medium-high heat (or a griddle to 350 degrees)
- Mix the pumpkin, pancake mix, oats, and water in a small bowl (add the water gradually to achieve desired consistency/thickness; can also add pumpkin pie spice/cinnamon to batter)
- Make one large pancake or a few small ones by dropping the mix onto the skillet/griddle (if desired, sprinkle cinnamon or pumpkin pie spice on top while the mix is moist)
- Flip pancakes when top is bubbly and edges appear set
- Cook until golden brown
- Serve with margarine and maple syrup
Categories
Breakfast, Brunch, Quick, Vegetarian
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Serving Size 190.1g |
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Amount Per Serving |
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Total Carbohydrates 45.6g 15%
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| Vitamin A 100% |
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Vitamin C 2% |
| Calcium 16% |
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Iron 19% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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