Pumpkin Pancakes [Bulkbites.com]

• Servings: 5
• Time: 40 minutes

It does not matter what the season is, you are going to like this breakfast dish for sure. I personally love pumpkins and therefore making Pumpkin pancakes is what keeps me going especially during weekends. For this recipe, you can use either fresh pumpkins or canned ones. The best part with Pumpkin pancakes is that they are light on stomach and yet provide you enough amounts of energy to help you sustain yourself for the rest of the day! The dish is, in fact, high on carbs and low on fat. Therefore, if you are a aspiring bodybuilder or an athlete, tuck into this dish and see how it can benefit you!

Nutrition

• calories: 244
• protein: 8
• carbs: 41
• fat: 6
• saturated fat: 0.69
• polyunsaturated fat: 0.92
• monounsaturated fat: 3.43
• cholesterol: 39
• sodium: 397
• potassium: 231
• dietary fiber: 0.3
• sugars: 4.62
• vitamin a: 118
• vitamin c: 1
• calcium: 199
• iron: 0
• magnesium: 0
• complex carbs: 36.08
• other fats: 0.96

Ingredients

• 1.5 cup Milk, fluid, nonfat, calcium fortified (fat free or skim)
• 1 large Egg, whole, raw, fresh
• 1 1 cup, 1 tin, can pumpkin puree without salt
• 1.5 tbsp Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)
• 272 gram Plain Flour
• 1 tsp Leavening agents, baking soda
• 2 tsp Leavening agents, baking powder, low-sodium
• 3 tbsp Brown Sugar
• 2 tbsp Vinegar, balsamic
• 0.5 tsp Salt, table
• 0.5 tsp Spices, ginger, ground
• 1 tsp Spices, cinnamon, ground
• 1 tsp Spices, allspice, ground

Instructions

• Take a large bowl. Into it add milk, egg, vinegar, oil and pumpkin.
• Take another bowl. Add the flour, salt, ginger, cinnamon, allspice, baking soda, baking powder and brown sugar and combine.
• Place a frying pan or a griddle over the medium heat.
• Pour 1 scoop of batter on to the griddle (or ¼ cup to make a pancake)
• Cook until the pancakes become golden brown on both sides
• Serve hot