Healthy Pumpkin Pancakes

These pancakes are a family favorite- especially in the fall!

Healthy Pumpkin Pancakes
Servings: 6

• 1 cup Whole Wheat Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Pumpkin Pie Spice
• 1 Tbsp Light Agave Nectar
• 1 1/2 cups Soy Milk (almond or rice milk also works well)
• 1/3 cup Canned Pumpkin*
• 1 Tbsp Olive Oil

1. In a medium size bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
2. Add to dry ingredients the agave nectar, soymilk, pumpkin and olive oil.
3. Mix until just combined.
4. Coat a nonstick skillet or griddle with cooking spray and place over medium heat.  Using 1/4 cup batter for each pancake, cook pancakes until the edges look dry and bubbles begin to form, about 2 minutes. Turnover and cook until light brown, about 2 minutes longer.

Tip: Add Cinnamon chips or walnuts for a decadent treat.

Nutrition (per serving): 133.5 calories; 3.7g total fat; 439.0mg sodium; 20.5g carbohydrates; 1.8g fiber; 0.4g sugar; 18.8g net carbs; 5.1g protein.

*Beta-carotene rich pumpkin replaces most of the oil in these pancakes making them “light” while satisfying and nutritious. They’re also safe to serve to your vegan friends since there are no animal products in the ingredients.

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