Pumpkin Spice Pancakes with Pumpkin Butter

Pumpkin Spice Pancakes with Pumpkin Butter

Original pictures take c7.staticflickr.com site

These whole wheat pancakes are lightly seasoned with brown sugar, pumpkin pie spice, vanilla, and topped with pumpkin butter for a hearty Autumn breakfast. Low fat, high in fiber and just plain good or you!

Pumpkin Spice Pancakes with Pumpkin Butter

Servings: 4 • Size: 2 pancakes 2 tbsp pumpkin btr • Points +: 7 pts • Smart Points: 9

Calories: 254.3 • Fat: 3.4 g • Protein: 9.1 g • Carb: 51.6 g • Fiber: 3.0 g

1 cup whole wheat flour

2 tsp baking powder 

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

1 tbsp brown sugar

1 cup 1% milk

3 large egg whites

2 tsp oil

1 tsp vanilla

butter flavor cooking spray

Directions:

Mix all dry ingredients in a bowl. Combine milk, egg whites and pumpkin butter or canned pumpkin in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Top each serving with an additional 2 tbsp pumpkin butter. In addition you can top with maple syrup or agave, (extra points)