Ingredients
- 1- 1/4 cups whole-wheat flour
- 1/4 cup wheat germ
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup pumpkin puree
- Vegetable-oil cooking spray
Directions
- Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, eggs, and pumpkin. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
- Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
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