1 cup whole wheat flour
½ cup rolled oats (old fashioned)
1 ½ teaspoons baking powder
1 teaspoon cinnamon
Pinch ground nutmeg
Pinch ground ginger
½ cup sugar ( or artificial sweetener equivalent)
2/3 cup canned pumpkin (not pumpkin pie filling)
2 eggs (or egg substitute equivalent)
2 tablespoons canola oil
¾ cup skim milk
In a large mixing bowl, whisk together the flour, oatmeal, baking powder, spices and sugar. Add the remaining ingredients and stir until combined. Heat a large frying pan over medium heat. Spray the pan well with nonstick spray, or use a small amount of oil. When the pan is not enough, spoon some of the batter onto the frying pan and spread it slightly into a circle. When the pancakes are set on the top, flip it over and fry for a couple of minutes until both sides are golden brown. Serve hot with syrup of choice.
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