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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 54.5
  • Total Fat: 1.7 g
  • Cholesterol: 2.0 mg
  • Sodium: 91.1 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.0 g

View full nutritional breakdown of Pumpkin Pancakes 54.5 cal each calories by ingredient
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Pumpkin Pancakes 54.5 cal each



Introduction

I lightened up a traditional pumpkin pancake recipe. These are only 54.5 calories each, nutritional, and most importantly taste great.

This recipe makes 30 pancakes when using scant 1/4 cup to pour the batter. We eat some right away, then refrigerate or freeze the rest for other meals. When I store them, I put wax paper between the layers. Then just pull out what you want, heat and eat.

You can top them with butter and syrup, but you might want to try no-sugar applesauce or pumpkin butter as healthier substitutes. Another topping idea that works well is fat free cream cheese mixed with pumpkin butter (or apple butter). Experiment with other healthy toppings.
I lightened up a traditional pumpkin pancake recipe. These are only 54.5 calories each, nutritional, and most importantly taste great.

This recipe makes 30 pancakes when using scant 1/4 cup to pour the batter. We eat some right away, then refrigerate or freeze the rest for other meals. When I store them, I put wax paper between the layers. Then just pull out what you want, heat and eat.

You can top them with butter and syrup, but you might want to try no-sugar applesauce or pumpkin butter as healthier substitutes. Another topping idea that works well is fat free cream cheese mixed with pumpkin butter (or apple butter). Experiment with other healthy toppings.

Number of Servings: 30

Ingredients

    2 cups Heart Smart Bisquick
    4 tsp Splenda Brown Sugar Blend
    2 tsp Cinnamon
    2 tsp AllSpice
    1.5 cups Evaporated Milk (2%)
    1.5 cups Canned Pumpkin (not pie filling)
    2 Tbls Extra Virgin Olive Oil
    1/2 cup Egg Substitute
    1 tsp Vanilla Extract

Directions

Mix the dry ingredients.

Add the remainder of ingredients and stir until well blended.

Place scant 1/4 cup of batter in skillet or griddle on medium heat (not too hot). Cook until edges firm up and then flip.

Makes 30 pancakes.

Number of Servings: 30

Recipe submitted by SparkPeople user STARLASUE.






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Member Ratings For This Recipe

  • I will make this for breakfast as soon as I get to Southaven, along with pumpkin butter, It sounds delish. - 10/24/09

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