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Eggless Pancakes with Pumpkin Spice

Total Time

Prep: 10 min. Cook: 10 min./batch

Makes

8 pancakes

Golden brown and fluffy, this eggless pancake recipe is ideal served with syrup or berries. You'll never guess the eggs are missing! —Taste of Home Test Kitchen
Eggless Pancakes with Pumpkin Spice Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a large bowl, combine flour, brown sugar, baking powder, pie spice and salt. In another bowl, combine milk and oil; stir into dry ingredients just until moistened.
  2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup.

Can you freeze Eggless Pancakes with Pumpkin Spice?

Arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Freeze for up to 2 months. To use, place pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts

2 pancakes: 223 calories, 7g fat (1g saturated fat), 1mg cholesterol, 476mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1.500 fat.

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