Whole-Wheat Pumpkin Blueberry Pancakes
Whole-wheat flour, pumpkin and blueberries are combined to make nutritiously hearty, yet deliciously light pancakes. For a sweet change up, try the chocolate chip version, too.
2 cups white or regular whole-wheat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups 1% milk
2 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup packed brown sugar
1 cup fresh blueberries or 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Pure maple syrup
- Combine flour, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, eggs, pumpkin and sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy). Fold in blueberries or morsels.
- Heat griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to form (about 2 minutes). Turn; continue to cook about 1 minute longer or until golden brown. Repeat with remaining batter.
- Serve with maple syrup.
Makes 18 pancakes.
Nutritional Information Per Serving (1/18 of recipe): Calories: 100 Calories from Fat: 10 Total Fat: 1 g Saturated Fat: 0 g Cholesterol: 25 mg Sodium: 150 mg Carbohydrates: 21 g Dietary Fiber: 3 g Sugars: 9 g Protein: 4 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.