Something about a Saturday or Sunday morning that seems to call for pancakes. Comfort food at it’s finest, who doesn’t love a steaming stack of pancakes filled with gooey chocolate chips or bursting blueberries and topped with warm maple syrup? I love pancakes of all types and have over the years devised a lower-fat, healthy version that my family enjoys. This recipe does include some pre-made mixes, you can certainly make your own homemade pancake mix, but this is a time saver step for me, a little “semi-homemade.” After all, who has time to create EVERYTHING from scratch?!?! Not me :)
This is a variation I have created for fall, enjoy with a pumpkin spice latte!
Cinnamon Pumpkin Pancakes
1 single serving packet of reduced sugar, brown sugar flavor oatmeal
1 small handful of whole rolled oats, for extra texture
1 cup of water
1 cup Heart Healthy Bisquick
1 cup Aunt Jemima Whole Wheat Pancake Mix
1 cup canned pumpkin puree
1 tsp cinnamon
1 1/2 cups of skim milk
Special add-ins include: semi-sweet chocolate chips (a great combo and necessity with the pumpkin i think), golden raisins or dried cranberries
Begin by using a microwave-proof bowl (pyrex-type), add oatmeal packet, rolled oats and water. Microwave for a minute or so until oatmeal is cooked. Blend remainder of ingredients. Cooked on lightly greased (cooking spray) griddle. These pancakes are moist and thick and therefore need to cook long enough not to turn out doughy in the middle.
Enjoy with warm, 100% real maple syrup. After being raised on the artificial syrups, I switched to the real deal a few years ago and will not turn back. A little goes a long way and you get what you get. 100% pure maple syrup, no additives or chemicals.
Makes 12 pancakes, which would be 3 points per (plain) pancake.