Healthy Pumpkin Spice Pancakes
"Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!"
photo by Annacia
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
19
ingredients
- 1 egg
- 1 egg white
- 1 cup flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup oatmeal
- 1 3⁄4 cups fat-free buttermilk (I use powdered)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 3⁄4 cup canned pumpkin puree
directions
- Beat eggs well until somewhat frothy.
- Add other ingredients except pumpkin and mix.
- Add pumpkin and mix again.
- Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
- Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.
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Reviews
-
Delicious! I added 3 T brown sugar and extra cinnamon. I also increased the baking soda and baking powder to 1 1/2 t each for extra fluffiness since whole wheat flour can make baked goods dense. I added some chopped pecans for crunch and for healthy fat so these would "stick" with us longer. Both my husband and I loved them and will definitely make again. -
Mmmm, just the thing for a Sunday breakfast in Autumn. The pumpkin flavor is in the lead role and it really shines. I used all whole grain flour, only egg white, quick oats, milk soured with cider vinegar and a teaspoon of pumpkin pie spice in a 6 serving amount. Served with no sugar added maple syrup they were wonderful and a great start to the day. I will make these again :D. -
Very good! Just the right amount of spices. I might add more oatmeal next time, because I liked the texture it gives these. I splurged and had these with real maple syrup. -
These wer good. I barely knwe they were healthy. I used fat free buttermilk instead of powder and left out the cloves because i am not big on cloves. Thanks for a pancake I can feel good about eating.
-
I would definitely make these again, they were very good. I used whole wheat flour for all 1 1/2 cups and I added more cinnamon b/c my husband likes more spices.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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