Maple Pumpkin Pancakes
|Quick cooking oats||3⁄4 Cup (12 tbs) (Uncooked)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , lightly beaten|
|Cooked mashed pumpkin||1⁄2 Cup (8 tbs)|
|Light maple syrup||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Maple topping||1⁄2 Cup (8 tbs)|
Combine oats and milk in a medium bowl; let stand 5 minutes.
Add eggs, pumpkin, maple syrup, and oil to oat mixture, stirring well.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.
For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray.
Turn pancakes when tops are covered with bubbles and edges look cooked.
Top each pancake with 1 tablespoon Maple Topping.