These fragrant, colorful pancakes don't need any syrup! After making them, you can top them with a dab of fat-free whipped cream and warm apples. The kids will love them, and for Weight Watchers, the Points Plus points are 9 including the fat-free whipped cream, apples, and currants. That's as much as one of those frozen Smart Ones meals, except it's much better.
Makes 4 servings
Ingredients
1 cup + 2 Tbsp all-purpose flour
1/4 cup dark brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice (or allspice if you can't find it)
pinch of salt
1/2 cup currants
1/2 cup canned pumpkin puree
1/2 cup fat-free milk
2 eggs (or 1/2 cup egg beaters)
2 apples, peeled, cored, and diced
Sift the, the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt into a medium mixing bowl. Stir in the currants.
In another medium bowl, combine the pumpkin puree, milk, and eggs. beat until smooth. Add the flour mixture, stirring just until combined.
Spray a large, non-stick skillet with non-stick cooking spray and heat. Pour batter by 1/4 cup measures into the skillet, making four pancakes. Cook on medium heat until bubbles appear on the surface, 2-3 minutes. Turn and cook for 2 minutes longer. With a spatula, transfer pancakes and keep warm. Repeat until batter is gone.
In a small microwavable dish, microwave the apples on high until tender, 1 minute. Serve the pancakes with a dab of fat-free whipped cream and top with apples.
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