“Peter, Peter Pumpkin Pancake Eater”- Low-Fat Whole-Wheat Banana Pumpkin Pancakes
So lately I’ve been doing my best to use up things in my pantry that have been sitting there since the dark ages. I came across a can of pumpkin and I got to thinking of what I could do with it. Since I’ve been seeing the IHOP ads for all-you-can-eat pancakes, I decided to make DYD (DelishYourDish) pancakes.
What you need:
2 Cups Whole-Wheat Flour
3 Tbsp Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp cinnamon
1 tsp cinnamon sugar
1/2 tsp salt
1 1/2 cups skim milk
1 can pumpkin puree (or you can use less if you don’t want a strong pumpkin flavor)
2 egg whites
1 mashed banana
2 tbsp Agave syrup
Water (used to thin out batter-use as much water as you need to get to your desired consistancy)
Maple Syrup
Sliced Bananas (optional)
1. Mix all ingredients together in a large mixing bowl or measuring cup.
2. Heat griddle or pan on medium-low heat. Grease with PAM.
3. Pour batter into pan (The batter may be thick , so spread it out a bit so it is a thin pancake)
4. When the top of the pancake begins to bubble, flip it over to the other side.
5. Top with maple syrup and fresh sliced bananas.
*This makes a ton of batter, so its great for a large breakfast. Or you can keep the batter until the next day
**I originally saw this recipe, but decided to add my own twist to my it a DYD original.
