October 19, 2013

What's For Breakfast...Pumpkin Pie Pancakes

The other morning I didn't have much in the fridge for Sawyer in terms of breakfast food so I decided to whip up some Pumpkin Pie Pancakes after I found a Weight Watchers recipe for them.  The original recipe called for buttermilk but I used  3/4 of a cup of unsweetened almond milk and 1/2 of a cup of sweetened vanilla almond milk.  They turned out wonderfully!  Sawyer ended up eating three so you know they were good!

Pumpkin Pie Pancakes
Yields 2 Pancakes per serving
5 PP+ per serving
Serves 6

1 1/4 cups all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1 1/4 cup almond milk (half unsweetened and half sweetened)
1 cup canned pumpkin puree
2 large eggs
3 Tbps packed brown sugar
2 tsp powdered sugar for garnish

Combine the dry ingredients first in one medium sized bowl.  In another bowl combine the wet ingredients then add the dry to the wet.  

Measure out each pancake with a 1/4 cup measure.  Cook each pancake until lightly brown, about 3 to 4 minutes per side.  Sprinkle each pancake with powdered sugar just before serving.  We used a bit of fat free whip cream which was equally delicious!

Thanks so much for stopping by!