Ingredients
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 cup low-fat buttermilk
1/2 cup canned pumpkin or mashed sweet potato
1/4 cup maple syrup
1/4 cup egg substitute
1 Tbsp. canola oil
1/2 tsp. vanilla extract
For topping:
8 ounces frozen fat-free whipped topping, thawed
2 tsp. sugar or Splenda
1/2 tsp. ground cinnamon
Directions
In a medium bowl, stir together the flours, baking powder, cinnamon, ginger, nutmeg, baking soda and salt.
In another medium bowl, whisk together the buttermilk, pumpkin, maple syrup, egg substitute, oil and vanilla. Pour into the flour mixture, stirring just until moistened; the batter may be slightly lumpy. Add more buttermilk if the pancake batter is too thick. Do not overmix or the pancakes may be tough.
Preheat a nonstick griddle or large nonstick skillet over medium heat. Using a 1/4 cup measure, pour the batter onto the griddle to make 8 pancakes. Cook for 2 to 3 minutes, or until the tops are bubbly all over and the edges are dry.
Mix topping ingredients and dollop each pancake serving after pancakes are done.
Serving Size:2 pancakes, 4 servings per recipe
