Weekly Recipe: Pumpkin Pie Pancakes

Pumpkin Pie Pancakes
Serves 4
5 Points value

1/4 cup all-purpose flour
1/4 cup whole-wheat flour
3 Tbsp packed brown sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
2/3 cup low-fat buttermilk
1/4 cup canned pumpkin puree
4 tsp unsalted butter, melted
1 large egg
4 Tbsp maple syrup

Whisk together flours, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Whisk the buttermilk, pumpkin, butter and egg in another bowl until blended. Add the flour mixture to the buttermilk mixture, stirring until just blended.

Spray a large nonstick skillet or griddle with nonstick spray and set over medium heat. When a drop of water sizzles on it, pour the batter onto the skillet by scant 1/4 cupfuls. Cook just until bubbles begin to appear at the edges of the pancakes, 2-3 minutes. Flip and cook until golden, 2-3 minutes longer. Repeat with the rest of the batter, making a total of 8 pancakes. Serve with the syrup.

Per serving: 222 cal, 6g fat (3g sat fat), 2g fiber, 383mg sodium