Raisin-Pumpkin Flapjacks Recipe

Name: Raisin-Pumpkin Flapjacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. all-purpose flour; 1/2 c. whole wheat flour; 2 tsp. baking powder; 2 tsp. pumpkin pie spice; 1/2 tsp. salt; 1 c. low-fat milk; 2 Tbsp. honey; 1 Tbsp. vegetable oil; 1 egg, separated; 1/2 c. canned pumpkin; 1 c. raisins

Servings: persons

1/2 c. all-purpose flour
1/2 c. whole wheat flour
2 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. low-fat milk
2 Tbsp. honey
1 Tbsp. vegetable oil
1 egg, separated
1/2 c. canned pumpkin
1 c. raisins

1
In a large bowl, mix the flours, baking powder, spice and salt. Whisk in milk, honey and oil, then egg yolk.
2
In small bowl, beat the egg white to form stiff peaks.
3
Fold into yolk mixture.
4
Gently mix in pumpkin, then raisins.
5
Coat nonstick griddle or large skillet with vegetable cooking spray.
6
Heat over medium-low heat; with 1/3 cup measure portion batter on griddle.
7
Cook until lightly browned, about 4 minutes, turning once.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. all-purpose flour, 1/2 c. whole wheat flour, 2 tsp. baking powder, 2 tsp. pumpkin pie spice, and more.

Yes, Raisin-Pumpkin Flapjacks falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin-Pumpkin Flapjacks

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