Healthy Whole Wheat Pumpkin Pie Pancakes

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon canola oil (or melted margarine or butter)
• 2 eggs or 1/2 cup egg substitute
• 7 tablespoons canned pumpkin puree
• 1 1/4 cups skim milk
• 2 1/2 tablespoons sugar (or more, for a sweeter pancake)
• 1/4 teaspoon salt
• 3/4 cup whole wheat flour
• 1/2 cup oat bran
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 2 teaspoons pumpkin pie spice
• 1/4 cup pecans (optional) or 1/4 cup cinnamon baking chips (optional)

Recipe

• 1 combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
• 2 combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
• 3 mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). dont over mix.
• 4 let batter sit for 5 minutes (no more) -- this lets the oat bran absorb. add a touch of milk to thin out if necessary.
• 5 pour batter onto well greased griddle (at about 350f-375f) and let sit until batter starts to bubble. flip and brown. enjoy warm with a dot of butter and maple syrup.
• 6 enjoy! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if i have leftovers i do one of two things: if i am planning to eat leftovers within 2 days, i put leftovers in the fridge and stick them in in the toaster the next day. if not, i freeze them by cooling the extras on a cooling rack, then once completely cool, i wrap in foil and pop in freezer. reheat by microwaving and then toasting.).