Pumpkin Spice Pancakes

This has become regular breakfast for our family. Personally it's my absolute favorite. It's healthy and I love it with vanilla yogurt and banana's cut up on top. My grandma and mother came to visit and they loved them this way too. It's a bit more healthier for you than all that sugary syrup. (I have also used whole wheat flour for both cups and it has turned out fine, a bit more grainy but they were still good, and I usually dump into all in one bowl and mix it rather than two.)

Pumpkin Spice Pancakes

1 c. whole wheat flour

1 c. white flour or Hi-Maize Resistant Starch

3 TBS honey

1 TBS baking Powder

1/2 tsp. salt

1 1/2 c. milk

3 eggs lightly beaten

1 cup canned pumpkin

1/2 tsp. cinnamon

1/4 tps. ground cloves

3 TBS canola oil

1. In a large bowl, combine flours, honey, baking powder and salt. Ina second bowl, combine milk, eggs, pumpkin, cinnamon, cloves and oil. Stir milk mixture into flour mixture until slightly lumpy.

2. Heat a lightly greased griddle or skillet over medium heat. For each pancake, pour 1/4 cup batter onto the griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry.

Prep time: 10 minutes

Cook time: 2 minutes per batch

Serving Size: 2 pancakes

Each serving:

Glycemic index: low

Glycemic load: 14

Calories: 204

Protein: 7 grams

Carbohydrates: 26 grams

Fiber: 2 grams

Fat: 8 grams

Saturated Fat: 2 grams