Now for the recipe...
Gluten-Free Delicious Pumpkin Pancakes and Muffins Recipe
1 pancake or muffin = 3 Weight Watchers Points
1 15ounce can of Pumpkin Puree
1 box of Hodgson-Mill Gluten-Free Pancake & Waffle Mix
1 4ounce natural apple sauce cup
1/4 cup Splenda Brown Sugar (optional, or sweet to taste)
1 teaspoon real vanilla flavoring
4 cups fat free milk
Mix all ingredients together in an electric mixer.
Using a 1/4 cup measuring cup, pour batter into a skillet sprayed with cooking spray.
Cook pancakes until golden brown on both sides...
For muffins, place 1/4 cup of batter in each muffin cup sprayed with cooking spray.
Bake at 400 degrees until a tooth pick inserted in center comes out clean,
about 25 minutes.
Local honey is very good with these or fat free cream cheese.
However, regardless of what you add, remember to add the extra points...
** Consider replacing oil when baking with a 4 ounce cup of apple sauce, unsweetened or natural.
*** Why not add a diet lemon lime soda instead of eggs and oil when baking...I do...
but I do add real vanilla flavoring...it a so very good!!