Fat-Free Low-Sugar Pumpkin Pancakes
Ingredients
- 1/3 c whole-wheat or buckwheat flour
- 2 tsp dark brown sugar
- 2 tablespoons Splenda granular (or sugar)
- 1 1/2 tsp baking powder
- 1 tbsp pumpkin pie spice
- pinch salt
- 1/3 cup canned pure pumpkin (not pie filling)
- 2 tsp maple extract
- 1 tsp vanilla extract
- Boiling water, as needed
How to make it
- Heat non-stick pan over moderate.
- Combine dry ingredients in a medium bowl.
- Add pumpkin and extracts, followed by enough boiling water to achieve a batter consistency.
- Spoon about 2 tbsp batter per pancake onto hot pan, brown on both sides.
- Serve hot with maple syrup or (my favourite) home-made cranberry-orange sauce!