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Makes 6 servings


  • 1 ¾ cups all purpose flour
  • ½ cup whole wheat flour
  • 2 Tbsp. brown sugar
  • 2 tsp baking powder
  • ½ tsp. salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 2 cups low fat milk
  • ½ cup canned pumpkin
  • 1 egg, lightly beaten
  • 2 tbsp canola oil


Combine all dry ingredients in a large bowl.

Combine all wet ingredients in a smaller bowl and add to the dry ingredients. Stir until just moistened. Mixture will be lumpy.

Pour ¼ cup batter on to a hot griddle coated with cooking spray or oil. Flip the pancake when bubbles form on top and cook until the other side is golden brown.

Top with peanut butter, maple syrup, baked apples or yogurt.

Nutrition Analysis per serving (about 2 pancakes): 240 calories, 5g fat, 41g carbohydrate, 3g fiber, 375mg sodium

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