MG Data

had 3/4 cup leftover pumpkin, course my first thought is pancakes and here’s what happened. The batter was okay at first, but really thickened up after a few minutes, turning into perfect consistency for waffle batter, but not pancakes. Course with me no waffle iron, had to nearly burn them to get them to cook cause they were so thick. After that the flavor was just syrup cause I needed to use a lot.

1/2 cup quick oats

1/2 cup oat bran

1/2 cup wheat flour

1/2 cup buckwheat flour

1 heaping teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

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2 cups fat free milk

2 whole eggs + 1 more egg white

2 tablespoons honey

1 heaping teaspoon vanilla extract

1/2 cup fat free plain yogurt

3/4 cup libby’s pure canned pumpkin