Pumpkin Pancakes
—·American
Ingredients
- 1 cup all purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or more to taste)
- 1/4 cup canned pumpkin
- 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)
- 3/4 cup fat-free milk (such as Fairlife)
- 3 large egg whites (1/2 cup)
- 2 teaspoons oil (such as coconut or any neutral oil)
- 1 teaspoon vanilla extract
- cooking spray
Instructions
8 steps
- 1
Mix all dry ingredients in a medium bowl.
- 2
Combine milk, egg whites and canned pumpkin in another medium bowl and mix until smooth.
- 3
Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
- 4
Heat a large nonstick skillet or griddle on medium heat.
- 5
Spray oil to lightly coat and pour heaping 1/4 cup of pancake batter.
- 6
When the pancake starts to bubble and the edges begin to set, flip the pancakes.
- 7
Repeat with the remainder of the batter.
- 8
Top them with maple syrup, agave, pumpkin butter, or your favorite toppings (optional).
Progress
0 / 8 steps
Nutrition
Per serving (based on 4 servings)
Calories
172cal
Protein
9.5g
Carbs
34.0g
Fat
2.5g
Fiber
1.5g
Sugar
2.0g
Sodium
866mg
Saturated Fat
2.0g
