weight watcher PUMPKIN PANCAKES

Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup skim milk
• 1 tablespoon vegetable oil.
• 1 egg.
• 1 cup all-purpose flour.
• 2 tablespoons brown sugar (or a sugar substitute for fewer points).
• 1 teaspoon baking powder.
• 1/2 teaspoon baking soda..
• 1/2 teaspoon ground cinnamon.
• 1/4 teaspoon ground nutmeg.
• 1/4 teaspoon salt.
• Cooking spray or a little extra oil for the pan.

Instructions:

1. In a mixing bowl, whisk together the pumpkin puree, milk, vegetable oil, and egg until well combined.
2. In a separate bowl, whisk together the flour, brown sugar (or sugar substitute), baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium-high heat and coat it with cooking spray or a small amount of oil.
5. Pour 1/4 cup portions of the pancake batter onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 2-3 minutes on the other side, or until they are golden brown and cooked through.
7. Remove the pancakes from the skillet and keep warm while you cook the remaining batter. You may need to re-coat the skillet with cooking spray or oil between batches.
8. Serve the pumpkin pancakes with your choice of toppings. Some Weight Watchers-friendly options include a dollop of Greek yogurt, a drizzle of sugar-free maple syrup, fresh berries, or a sprinkle of chopped nuts (just be mindful of the points).