These pancakes are healthy and tasty! Great for Thanksgiving or Christmas morning—omega 3 fatty acids in the walnuts and flaxseed with a healthy dose of vitamin A in the pumpkin.
1 cup all purpose flour
¼ cup flaxseed meal*
¼ cup finely chopped walnuts
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 ¼ cups reduced-fat (2%) buttermilk
3/4 cups pumpkin (canned)
¼ cup pure maple syrup
1 large egg
1 Tbsp vegetable oil
1. Mix all the dry ingredients in a medium bowl.
2. Mix all the wet ingredients in another medium bowl.
3. Make a “well” in the dry ingredients; pour the wet ingredients
in well; and stir to combine—don’t over beat
4. Spray large nonstick skillet lightly with vegetable spray and heat
over medium heat.
5. Working in batches, add batter to skillet by scant ¼ cupfuls.
6. Cook until bubbles appear on surface of pancakes and undersides
are golden brown, about 2 minutes. Turn pancakes over and cook
until golden on bottom, about 2 minutes. Brush skillet lightly with
vegetable oil as needed before adding each batch.
7. Transfer pancakes to plates. Serve with additional maple syrup.
NOTE: Top each pancake with 1/4 cup of Greek nonfat vanilla or honey flavor yogurt and drizzle with more pure maple syrup
Makes 12 pancakes. 117 cal each: 1/2 protein exchange, 1 starchy carb exchange, 1 fat exchange, 2.5 gr. fiber