Healthy Pumpkin Pancakes
User Reviews
5.0
6 reviews
Excellent
Healthy Pumpkin Pancakes
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Healthy Pumpkin Pancakes made with whole grains and lightly sweetened with maple syrup. These light and fluffy pancakes will definitely be your new favorite, with the option to make mini pancakes, too. Perfect for weekend mornings and freezer-friendly.
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Ingredients
- 1 ½ cups whole wheat white flour or whole wheat pastry flour
- 1 ½ tablespoons baking powder
- 1/4 teaspoon fine sea salt
- 2 1/2 teaspoons pumpkin pie spice*
- 2/3 cup canned pumpkin puree
- 1 large egg
- 1 tablespoon oil
- 2 tablespoons brown sugar
- 1 ¼ cups non-dairy milk almond, cashew, oat, etc. - not a protein blend
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Instructions
- Preheat non-stick griddle or frying pan to medium heat. (or add butter)
- In a medium bowl, combine dry ingredients (flour, baking powder, salt, and spices) and set aside.
- In a large bowl, whisk together pumpkin, egg, oil, and sugar, then gently pour in milk and whisk until combined.
- Carefully add dry ingredients into bowl of wet ingredients, using whisk to fully mix. Batter will be somewhat thick but pourable consistency. Allow batter to rest for 2 minutes.
- Cook: Using ¼ cup measuring cup, scoop batter into pan, making sure to leave enough room for flipping. Cook pancakes on one side until edges start to bubble and you can see the pancakes rise. Flip and continue cooking for another 2 minutes on other side. Use a wide, flat spatula to carefully transfer to plate or warm oven (200ºF).
- Top with your favorite toppings like maple syrup, a little whipped cream or yogurt, pecans, granola, etc.!
Notes
- FLOUR - you can also use half whole wheat flour, half all-purpose flour. i.e. 3/4 cups whole wheat flour + 3/4 cups all-purpose flour. Using a 1:1 gluten free baking flour also works.
- *You can make Homemade Pumpkin Spice using this simple recipe that uses just 4 ingredients!
- STORAGE - Leftover pancakes will keep in an airtight container in the fridge for 4 days.
- FREEZE - Cool completely, then layer in an airtight container or freezer bag, placing parchment paper between layers to keep them from freezing together. Frozen pancakes will keep for up to 3 months.
- REHEAT - Reheat in the toaster oven for 3-4 minutes, or in the microwave for 30 seconds - 1 minute.
- Nutrition based on 1 serving = 3 pancakes
Nutrition Information
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Serving
3pancakes
Calories
278kcal
(14%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Cholesterol
48mg
(16%)
Sodium
184mg
(8%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 12medium pancakes
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 3pancakes | |
| Calories | 278kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 48mg | 16% |
| Sodium | 184mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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