No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (106g) Recipe makes 6 servings The following items or measurements are not included below: Egg Beaters egg substitute
Calories 217
Calories from Fat 68		(31%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 541mg		22%
Potassium 234mg		6%
Total Carbohydrate 31.0g		10%
	Dietary Fiber 1.9g	7%
	Sugars 4.9g
Protein 6.3g		12%
detailed view... how is this calculated?

Baked Pumpkin Pancakes

Recipe #395289 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: veggie_mama
Oct 19, 2009

This is an adaptation of Baked Pancakes #149110. I just can't make plain pancakes! When I first pulled the pan out of the oven I was afraid they would be dry. They were not. These came out better than any pancakes I've cooked the traditional way. Very high, fluffy and moist. I try to cook with as little added fat as possible. I'm sure this recipe would turn out fine with a whole egg instead of Eggbeaters. I keep wheat germ and flax seed in my fridge all the time. If you don't have them on hand, you can omit them.

SERVES 6 (change servings and units)

Ingredients

2 cups Bisquick
2 tablespoons wheat germ
2 tablespoons flax seed meal
1/2 tablespoon pumpkin pie spice
1/2 cup pumpkin
1/4 cup Egg Beaters egg substitute or 1 egg white
1 1/4 cups skim milk

Directions

1
Preheat oven to 450 degrees. Spray a 15" x 10" pyrex dish generously with Pam and set aside.
2
In a mixing bowl, combine Bisquick, wheat germ, flax seed and pumpkin pie spice.
3
Stir in skim milk, eggbeaters and pumpkin puree until well combined.
4
Distribute evenly in prepared pan. Bake for 10 minutes. Enjoy!