1 1/4 cup Spiced Pumpkin Pancakes
3 tbsp sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
3/4 tsp salt
1 1/3 cup whole milk
3/4 cup pure pumpkin, canned
4 large eggs, separated
1/4 cup unsalted butter, melted
1 tsp vanilla extract
Vegetable oil
Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.
Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet.
Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.
Serve with syrup.
Sugar: 5g
:
Calcium: 91mg
Calories: 98kcal
Carbohydrates: 7g
Cholesterol: 75mg
Fat: 6g
Fiber: 1g
Iron: 1mg
Potassium: 90mg
Protein: 3g
Saturated Fat: 3g
Sodium: 263mg
Vitamin A: 2635IU
Vitamin C: 1mg
