Baked Pumpkin Pancakes

veggie_mama's Note:

This is an adaptation of Baked Pancakes #149110. I just can't make plain pancakes! When I first pulled the pan out of the oven I was afraid they would be dry. They were not. These came out better than any pancakes I've cooked the traditional way. Very high, fluffy and moist. I try to cook with as little added fat as possible. I'm sure this recipe would turn out fine with a whole egg instead of Eggbeaters. I keep wheat germ and flax seed in my fridge all the time. If you don't have them on hand, you can omit them.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 cups Bisquick
• 2 tablespoons wheat germ
• 2 tablespoons flax seed meal
• 1/2 tablespoon pumpkin pie spice
• 1/2 cup pumpkin
• 1/4 cup egg white
• 1 1/4 cups skim milk

Directions:

1. Preheat oven to 450 degrees. Spray a 15" x 10" pyrex dish generously with Pam and set aside.
2. In a mixing bowl, combine Bisquick, wheat germ, flax seed and pumpkin pie spice.
3. Stir in skim milk, eggbeaters and pumpkin puree until well combined.
4. Distribute evenly in prepared pan. Bake for 12 minutes. Enjoy!