Ingredients for Pumpkin Pancakes:

photo 2 (35)2 c Gluten free pancake and waffle mix (or your favorite mix)
3 tbsp brown sugar
2 ½ tsp pumpkin pie spice
½ tsp cinnamon
1 tbsp apple cider vinegar
1 c canned pumpkin
¼ c egg beaters
2 1/8 c Rice Dreams Enriched Vanilla rice milk (or your favorite milk)
 

Directions

1. Preheat griddle to medium heat.
2. Mix together pancake mix, brown sugar, pumpkin spice, and cinnamon.  Combine well.  Add in milk, egg, and vinegar.  Whisk together until well combined.  Batter will be thin.  Add in pumpkin and banana (batter will thicken).  Whisk until well combined. 
3. Pour onto griddle ¼ c at a time.  Pancakes will need to cook longer than a regular pancake before flipping.
After pouring batter onto griddle, spread slightly with a spatula so they are not so thick.  This will help them cook evenly.

After pouring batter onto griddle, spread slightly with a spatula so they are not so thick. This will help them cook evenly.

4. Serve with pumpkin cream cheese spread (see below) and a drizzle of maple syrup.
 
Yields 12 pancakes, serving size 2 pancakes
6 points on Weight Watchers Points+ system
 

Ingredients for Cream Cheese Spread:

*4 oz Weight Watchers cream cheese (Use Tofutti Better than Cream Cheese as an acceptable dairy-free substitute)
3 tbsp brown sugar
2 tbsp sugar free maple syrup
¼ c canned pumpkin
½ tsp pumpkin pie spice
¼ tsp cinnamon
¼ tsp vanilla extract 
 
*I have also made this with 0% plain Greek Yogurt in place of the cream cheese.  It is just as delicious! 

Directions:

photo (54)1. Mix together cream cheese, brown sugar, and maple syrup until smooth. 
2. Add in all other ingredients and mix well.  
3. Serve on top of pumpkin pancakes.
 
Yields 10 servings, serving size 1 tbsp
1 point per serving on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers. 
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