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Pumpkin-Spice Pancakes

Pumpkin-Spice Pancakes

Get Ready

Servings: Makes About 20 pancakes

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

2 cups all-purpose flour
1/2 cup Hannaford Quick Oats
1 Tbsp. baking powder
3 Tbsp. sugar
1 tsp. salt
1 tsp. pumpkin pie spice, plus more for garnish
1 1/2 cups milk, at room temperature
1 cup canned pumpkin puree
4 large eggs, at room temperature
5 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
Vegetable oil, for skillet
Vanilla Greek yogurt, for serving

directions:

1. Whisk flour, oats, baking powder, sugar, salt, and pumpkin pie spice in a large bowl. Whisk milk, pumpkin puree, eggs, melted butter, and vanilla in a medium bowl until smooth, then whisk into flour mixture until no dry streaks remain (batter will be lumpy); let sit 5 minutes.
2. Heat oven to 200 degrees and place a parchment-lined baking sheet inside. Heat a large nonstick skillet or griddle over medium heat until hot and brush lightly with oil. Working in batches, add three 1/4-cup scoops of batter to skillet, making sure not to overcrowd. Using the back of a greased spoon, gently spread portions into 4"-diameter circles. Cook until edges are set and small bubbles form on surface of pancakes, 2 to 3 minutes.
3. Flip pancakes and continue to cook until golden brown, 2 to 3 more minutes. Transfer to oven to keep warm and repeat with remaining batter, brushing skillet with more oil and adjusting heat as necessary.
4. To serve, portion pancakes onto plates, dollop with yogurt, and dust with more pumpkin pie spice before serving.
Source: Hannaford fresh Magazine, September - October 2018

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Quantity Ingredients  
2 cups all-purpose flour  
1/2 cup Hannaford Quick Oats  
1 Tbsp. baking powder  
3 Tbsp. sugar  
1 tsp. salt  
1 tsp. pumpkin pie spice, plus more for garnish  
1 1/2 cups milk, at room temperature  
1 cup canned pumpkin puree  
4 large eggs, at room temperature  
5 Tbsp. unsalted butter, melted  
1 tsp. vanilla extract  
Vegetable oil, for skillet  
Vanilla Greek yogurt, for serving  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 20 pancakes
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 3 g (12%)
Cholesterol 24 mg (8%)
Sodium 180 mg (7%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 1 g (4%)
Protein 4 g (6%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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