It’s totally pumpkin season! If you are one who loves to cook/bake with pumpkin, you’re going to love today’s post!
I love cooking with pumpkin and when the fall air gets crisp, it’s an immediate craving! I came across this pancake recipe and knew I had to give it a whirl. Oh, it was so perfect! We made these on a cool morning and the pumpkin flavor mixed with cinnamon, and then topped with maple syrup . . . . yeah, it was the perfect fall breakfast! The whole wheat flour was hardly noticeable, in fact, it made them more hearty and filling. I was able to squeeze 10 pancakes out of my batter by dropping them with a 1/4 cup measuring cup.
All you pumpkin lovers . . . you really gotta add this to your line-up.
Whole Wheat Pumpkin Pancakes
Adapted from Gina’s Skinny Recipes
1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
3 large egg whites
1/4 cup canned pumpkin
1 tablespoon pure maple syrup (I used Grade B)
1 teaspoon vanilla
2 teaspoons coconut oil (melted)
sugar free maple syrup, for topping (extra)
Mix all dry ingredients (first 5 ingredients) in a medium-large bowl.
Comine buttermilk, egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl and mix until smooth. pour wet ingredients into dry ingredients and mix well with a spoon until there are no more dry spots. Don’t over-mix.
Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed sugar-free maple syrup.
Nutritional Information (Per Serving = 2 Pancakes)
Fat: 2.9g (2g = Sat.)