Check out the recipe and calorie count.
1 cup whole wheat flour
1/4 cup ground chia seeds (can use flax meal)
1 tablespoon of sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup 2 percent milk
6 tablespoons canned pumpkin puree
2 tablespoons canola oil
- In a large bowl whisk together all the dry ingredients.
- In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
- Fold wet mixture into dry ingredients.
- Oil a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with toasted pecans and maple yogurt.
Makes between 8 and 10 pancakes.
- North American
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