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Pumpkin Pancakes

From NOW employee, Sherri Janes

Yields twelve 4-inch pancakes

2 cups unbleached all-purpose flour, or 2 cups NOW Real Food® Almond Flour*
1/2 cup sugar or 1/2 cup NOW Real Food® Xylitol*
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon NOW Real Food® Vanilla Extract*
3 eggs
1 cup plain yogurt
3/4 cup milk
1 cup canned pumpkin
  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
  2. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree, then mix well.
  3. Pour the egg mixture into the flour mixture and stir until just blended.
  4. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
  5. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes. 

Nutrition Facts (2 Pancakes):
Calories 300
Calories from Fat 30
Total Fat 3.5 g
Cholesterol 95 mg
Total Carbohydrates 57 g
Protein 10 g

*NOW items available at your local health food store

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