Healthy Pumpkin Pancakes
User Reviews
5.0
21 reviews
Excellent
Healthy Pumpkin Pancakes
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These Healthy Pumpkin Pancakes use whole wheat flour and a WHOLE CAN of pumpkin, with yogurt for added protein and sweetened with maple syrup!
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Ingredients
- 2 tablespoons butter melted, plus more for frying pancakes (or olive oil)
- 2 eggs
- 1 cup milk preferably whole
- 1/2 cup PLAIN yogurt Greek or regular is fine
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 15 oz. canned pumpkin
- 1 teaspoon pumpkin pie spice see notes
- 1 .5 cups whole wheat pastry flour or spelt flour
- maple syrup, fresh fruit, pecans, or other fixings for serving (optional)
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Instructions
- In a large mixing bowl, combine butter (2 tablespoons), eggs (2), milk (1 cup), yogurt (1/2 cup), vanilla extract (1 teaspoon), honey (2 tablespoons), baking powder (1 tablespoon), kosher salt (1/2 teaspoon), pumpkin pie spice (1 teaspoon), and canned pumpkin. Mix well using a whisk.
- Add flour (1.5 cups) and stir until just combined (do not overwork, or pancakes will be dense).
- Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon 1/4 cup of batter (or 1/2 cup for larger pancakes) into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon, the back of the measuring cup, or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
- When edges begin to look cooked, use a large spatula to flip the pancake quickly.
- Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
- Top with maple syrup and fixings, and enjoy!
Equipments used:
Notes
- Freezer directions: You can freeze extra pancakes separated with a small piece of parchment paper for up to 6 months in an airtight container or bag. When you want to eat one, just pop in the toaster or microwave for about a minute!
- If you don't have pumpkin pie spice, you can use a combination of cinnamon, allspice, nutmeg, and/or ground ginger. Or just cinnamon is fine too :-)
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
71mg
(24%)
Sodium
281mg
(12%)
Potassium
562mg
(16%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
11312IU
(226%)
Vitamin C
3mg
(3%)
Calcium
194mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 281mg | 12% |
| Potassium | 562mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 11312IU | 226% |
| Vitamin C | 3mg | 3% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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