It’s almost fall! Though it’s still 95 degrees here…
And since it’s almost fall, pumpkin flavored things are everywhere!! Pumpkin spice latte, pumpkin bread, pumpkin coffee creamers, the list goes on and on. I happen to love the flavor of pumpkin and it can add a nutritional punch to things if done the right way.
Pumpkin is a good source of fiber and excellent source of vitamin A. Most importantly, it’s so yummy!
I figured it was time to put on my pumpkin thinking cap and get to work on a few fall recipes starring this wonderful ingredient. Since it was breakfast time, I thought Pumpkin Pancakes!! But wanted them to have a healthy spin.
Skinny pancakes have been featured on this site before. (Click here for that!) Now they’re getting a fall makeover.
But, *sigh* it’s time to come clean. I use pancake mixes instead of making pancakes from scratch. I know, I know, I should make them from scratch because they’re “so easy” blah blah blah. But when you aren’t a morning person and haven’t had your coffee, the last thing you want to do is measure ingredients. Lazy? Yes, thank you. 🙂
So when I set out to create this recipe, I had NO idea how to get the right dry to wet ingredient ratio. It took a couple of trials, but I love the result. And it’s a “throw it in the blender” recipe, which is fantastic.
These are still quite dense and a little creamy in the middle. But it reminds me of a mix between a pancake and a pumpkin pie, which I figure is a wonderful thing. So good!!! Definitely a new favorite for fall mornings.
Skinny Pumpkin Pancakes
Makes 1 serving
- 1/3 cup quick cooking oats
- 2 Tbsp whole wheat flour
- 3 Tbsp canned pure pumpkin (NOT canned pumpkin pie mix!!)
- 2 egg whites
- 2 Tbsp water
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/16 tsp (dash) ground clove
- 1/16 tsp ground nutmeg
- 1/2 packet Truvia or sweetener of choice
- Pinch salt
Place all ingredients in blender and blend on high until well combined.
Lightly spray a large skillet with non-stick cooking spray, and heat over medium-high heat until water sizzles when sprinkled onto the skillet.
Drop 1/3 of batter onto skillet and spread a bit until the pancake is 3-4 inches in diameter. Repeat for two more pancakes.
Flip when pancakes appear dry around the edges (couple of minutes per side). Flip and cook on the other side.
Estimated nutrition information (using Truvia as sweetener and excluding pinch of salt): 216 Calories, 2.8g Fat, 0.4g Saturated fat, 193mg Sodium, 111mg Potassium, 37g Carbohydrates, 7g Fiber, 2.8g Sugar, 12.8g Protein
Plus: 113% DV Vitamin A, 13.5% DV Iron!!
Optional toppings: 2 Tbsp powdered sugar mixed with 1 tsp milk OR Sugar-free maple syrup OR Drizzle of honey
Question of the day: What is your favorite pumpkin flavored creation?