These antioxidant-loaded pancakes are perfect brunch fare. Top this low-fat recipe with a healthful easy-to-make orange syrup.
Directions1. In a medium bowl stir together the flour, brown sugar, baking powder, salt, & pumpkin pie spice. Make a well in the midst of flour mixture.
2. In another medium bowl merge the milk, pumpkin, egg product, & oil. Add the milk mixture all directly to flour mixture. Stir until dampened (batter ought to be lumpy).
3. Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes or until pancakes have bubbly surfaces & edges are slightly dry. Turn pancakes; cook about 2 minutes more or until golden brown. Serve warm with Orange Syrup &, if desired, orange sections. Makes 8 servings.
Orange Syrup
In a small saucepan stir together 1 cup orange juice, 2 tablespoons honey, 2 1/2 teaspoons cornstarch, & 1/4 teaspoon ground cinnamon. Cook & stir until thickened & bubbly. Cook & stir for 2 minutes more. Serve warm. Makes about 1 cup.
Ingredients
2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1-1/2 cups fat-free milk
1 cup canned pumpkin
1/2 cup refrigerated or frozen egg product, thawed
2 tablespoons cooking oil
Nonstick cooking spray
1 recipe Orange Syrup
1 orange, peeled & sectioned (optional)
