Who said Jack-o-Lanterns had to be spooky? Make this fun breakfast favorite and feel like a kid again! Recipe courtesy of Oregon State Extension
Replace the vegetable oil with applesauce to cut calories, and use whole-wheat flour instead of white flour to add fiber, vitamins, and minerals.
½ cup canned pumpkin
1 ¾ cups low-fat milk
2 tablespoons vegetable oil
2 cups flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
Combine eggs, pumpkin, milk and oil in large mixing bowl.
Add flour, brown sugar, baking powder, pumpkin pie spice, and salt to egg mixture. Stir gently.
Lightly coat a griddle or skillet with cooking spray and heat on medium.
Using a ¼ cup measure, pour batter on hot griddle. Cook until bubbles begin to burst, flip over, then cook until golden brown.
Optional: Put a face on the jack-o-lantern, using raisins for eyes and teeth (drop in batter while it cooks).
2 pancakes: 180 calories, 5 g total fat, 1 g saturated fat, 6 g protein, 30 g carbohydrate, 1 g fiber, 480 mg sodium, 41mg potassium, 0 mg magnesium, 13 mg calcium