Easy Pumpkin Pancakes
From Registered Dietitians: Carrie Taylor and Andrea Luttrell (Big Y)
2 cups complete baking mix
1 ½ cups lowfat milk
2/3 cup 100% pumpkin puree
1 teaspoon pumpkin pie spice
1. In a large bowl, mix together all ingredients. Note: batter may be slightly lumpy.
2. Warm griddle over medium-high heat and spray with cooking spray. Once pan is hot, drop batter on pan. Flip after 2-3 minutes and continue cooking until pancakes are golden brown.
3. To freeze, let pancakes cool and wrap individually with plastic wrap then place in a storage bag.
4. Reheat pancakes in toaster or microwave until heated through.