1/2 c. pumpkin purree (or mashed sweat potatoe) 1 c. flour 1tsp. baking powder 1 tsp. cinnamon 1 c. milk or soy milk 2 egg whites, at room temperature 1 - 2 Tbsp. Brown sugar 1 Tbsp. Apple butter
sift flour, baking powder, brown sugar, and cinnamon. mix pumpkin, milk, and applebutter. Mix the wet ingredients with the dry, add chopped apple pieces and stir until mixed. beat the egg whites until there are stiff peaks. Fold in the egg whites with the pancake batter. cook on a griddle over medium heat until bubbles appear and pop. Flip and cook about 2 minutes on each side.
This is a yummy recipe! We added golden raisins and walnuts for extra flavor punch and crunch. We also made it as a skillet pancake, and poured the batter into a preheated cast iron skillet which gave it a nice crust on the bottom.
i adjusted this recipe a little: 1 cup pumpkin puree 1 Tbl cin 1 Tbl apple butter 2 Tbl brown sugar 1 t baking powder 1 c white wheat flour 2 1/2 Tbl ground flax 1 egg 3/4 c vanilla greek yogurt 1/2 c milk good! first i made with just 1/4 c milk, turned out very shiny and dark on one sid
this recipe is awesome! i added flax seed and swapped 1/2 cup flour for 1/2 whole wheat flour. froze the leftover cooked pancakes and popped them in the toaster for a quick snack for my little one with some p/b and apple.