2 cups whole-wheat pastry flour
2 tablespoons of packed brown sugar
1 tablespoons of baking powder
1 1/4 teaspoon of pumpkin pie spice
1 teaspoon salt
1 (12 oz) can Hy-Vee fat-free evaporated milk
1/2 cup Hy-Vee canned pumpkin puree
1/4 cup water
1/4 cup Hy-Vee egg substitute
2 tablespoons of canola oil
And for the Sauce:
1 cup maple syrup or light pancake syrup
1 1/4 cup Hy-Vee canned pumpkin puree
1/2 teaspoon of pumpkin pie spice or cinnamon
1. Preheat griddle or skillet over medium heat. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin, water, egg substitute and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.
2. Spray skillet with cooking spray. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter.
3. For sauce heat light pancake syrup, pumpkin puree and spice in small saucepan until warm. Serve over pancakes.
Nutrition Facts per serving w/ sauce: 240 calories, 40 g carbohydrate, 6 g fiber, 4 g fat, 450 mg sodium, 6.5 g protein
*Recipe modified from Libby’s Pumpkin