Now I have another keeper recipe. Adding pumpkin puree makes the pancakes more moist, which is good. Another plus point, it's healthier version, too with only about 130 calorie per pancake using 1/4 cup batter. Additional calorie will be when maple syrup is added - which of course can't be missed :)
Recipe is from Better Homes and Gardens with slight modification
What you need:
(below is half from the original recipe)
1 cup whole wheat pastry flour
1 1/2 tbsp packed brown sugar
1/2 tbsp baking powder
1/4 tsp salt
210ml 1% low fat milk
2 medium eggs, lightly beaten
90g pumpkin puree
30ml canola oil
Method:
- Mix flour, sugar, baking powder and salt in a bowl
- In another bowl, mix milk, eggs, pumpkin and oil
- Stir in milk mixture into flour mixture til slightly lumpy (do not overmix)
- Heat a nonstick pan and oil slightly. Pour 1/4 cup of the batter and cook til bubbly. Flip and cook the other side til browned
- Serve warm with maple syrup
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)