Vegetarian: Breakfast for Dinner

Raise your hand if you like pancakes? (Me! me! me!) But most of us don't think of pancakes as anything than "Shake and Pour" or "Just add water". But I'm here to tell you that you can make YUMMY pancakes that are out of this world, and out of the ordinary! Did I also mention they aren't bad for you either? Now, I know it looks like they have a lot of "stuff" in them, but look down the list and you will see that most of it is stuff you have in your pantry anyway.

Pumpkin Ginger Pancakes
Grocery List:
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt

How to make it:
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended.
Stir egg mixture into flour mixture just until evenly moistened.
2. Gently heat your skillet and spray with cooking spray. Ladle out batter in to pancake size desired. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer.

**Serve with warm maple syrup! YUM!

Nutritional Information:
Serves 2-3 (makes 8 pancakes)
211 cal.
12g fat
1g fiber
5 points