Pumpkin Spice Pancake Mix
Serving Size: 1/8th of package Serving Size Grams: 28g Servings Per Container: about 8 MIX PREPARED Calories: 110 110 Calories From Fat: 20 20 Total Fat: 2g 2g Total Fat (%): 3% 3% Saturated Fat: 1g 1g Saturated Fat (%): 5% 5% Cholesterol: 15mg 15mg Cholesterol (%): 5% 5% Sodium: 135mg 135mg Sodium (%): 6% 6% Total Carbohydrate: 20g 20g Total Carbohydrate (%): 7% 7% Sugars: 5g 5g Dietary Fiber: 1g 1g Dietary Fiber (%): 4% 4% Protein: 2g 2g Vitamin A (%): 2% 2% Vitamin C (%): 4% 4% Calcium (%): 10% 10% Iron (%): 8% 8%INGREDIENTS:
Pancake Mix: Enriched Cake Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Pumpkin [Pumpkin, Silicon Dioxide (up to 2% maximum)], Shortening (Palm Oil, Mono & Diglycerides, Polysorbate 60), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Nonfat Dried Milk, Whole Dried Eggs, Natural And Artificial Flavors, Spices, Salt, Pumpkin Color (Dextrin, Yellow 6, Red 40).
You will need:
1 cup water
1. Combine pancake mix and water in bowl. Stir with wire whisk or large spoon just until large lumps disappear. Allow batter to sit while griddle is heating.
2. Heat griddle over medium heat to about 350°F or until droplets of water sprinkled onto the skillet sizzle.
3. Lightly coat hot griddle with butter or cooking spray. For each pancake, spoon 2 TBSP. batter onto hot griddle.
4. Cook about 2 minute on each side. Turn when pancakes bubble and bottoms are light golden brown.
*Pumpkin Spice Pancakes are even better topped with sliced banana, pecans, a dusting of powdered sugar, or drizzled with maple syrup!
Yield: 8-10 Pumpkin Spice Pancakes