October means it's time for pumpkin baked goods! These pumpkin pancakes are an easy place to start. Simple and delicious ingredients combine to make fluffy, spiced, slightly orange pancakes that will satisfy the whole family. Not a fan of pumpkin-flavored things? Try these natural pumpkin pancakes before you say “never.”
Adding real pumpkin puree (not to be confused with “pumpkin pie filling”) means these pancakes with have a bit of pumpkin flavor and a hint orange color! This also means they are a good source of vitamin A and C, potassium and fiber. Whole wheat flour increases the natural fiber and protein content of these pancakes, while an egg and milk add more protein. A bit of brown sugar and spices, such as cinnamon and pumpkin pie spice, create a sweet, fall flavor that lends itself to cool mornings with a nice, big cup of coffee or tea. Cozy and nutritious!
Try these pancakes topping with a small amount of 100 percent maple syrup and a side of scrambled egg for a balanced, autumnal breakfast.
14 pancakes per recipe
Preparation time: 20
Cook time: 20
Ready in: 40
- 1 ½ cup skim milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups whole wheat flour
- 3 tablespoons brown sugar, unpacked
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
108 Calories, 3.7g Protein, 2.75g Fat, 17g Carbohydrates, 2.4g Fiber, 228mg Sodium
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