I've been having some fun lately coming up with new recipes and trying new things, and this morning I decided to make pancakes...a favorite. But rather than load it with butter and syrup (the old way), it decided to finally use that can of pumpkin leftover from Thanksgiving. The results were YUMMY! Even the kids loved it!
Pumpkin Pie Pancakes
I made thin wheat pancakes from a mix. I then sprinkled in some pumpkin pie spice. Adding extra water helped keep them thin. They were about 5 inches in diameter. I used spray canola oil in my skillet and had no problem flipping them. Three pancakes is approximately 4 pointsplus.
The topping:
1 can pumpkin (15 oz)
1/3 cup light brown sugar, unpacked
cinnamon and pumpkin pie spice to taste
1 Tbsp of splenda
Mix with a spoon and top each pancake with 1 T of topping. Approximately 1 point for 3 Tbsp.
Total breakfast: 3 wheat pancakes with 3 T pumpkin pie topping=5 points. Very filling!
