Golden brown and fluffy, these pancakes are so nice served with syrup or berries. You’ll never guess the eggs are missing!
—TASTE OF HOME TEST KITCHEN
PREP: 10 MIN. • COOK: 10 MIN./BATCH • MAKES: 8 PANCAKES
1 cup all-purpose flour
2 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup fat-free milk
2 tablespoons canola oil
Maple syrup, optional
1. In a large bowl, combine the flour, brown sugar, baking powder, pie spice and salt. In another bowl, combine milk and oil; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.
PER SERVING 2 pancakes equals 223 cal., 7 g fat (1 g sat. fat), 1 mg chol., 427 mg sodium, 34 g carb., 1 g fiber, 5 g pro. Diabetic Exchanges: 2 starch, 1 1/2 fat.