Pumpkin Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 egg whites1 cup non fat plain Greek yogurt5 Tbsp unsweetened vanilla almond milk1/2 tsp baking soda1 tsp baking powder1 Tbsp sugar free maple syrup1 Tbsp unsalted butter, melted1/2 cup no salt added canned pumpkin2 tsp pumpkin pie spice1 1/4 cups flour2 Tbsp chopped walnutspinch of salt
1. In a large bowl, combine egg, yogurt, milk, syrup, butter and pumpkin. Mix well.
2. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Slowly mix wet ingredients into flour mixture, careful not to over mix. Fold in the walnuts.
3. Preheat a large griddle over medium heat and spray lightly with cooking spray.
4. Pour the batter into small pancakes and allow to cook. Flip once when bubbles appear on the surface and the edges appear crisp.
Serving Size: Makes 15 small/medium sized pancakes
2. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Slowly mix wet ingredients into flour mixture, careful not to over mix. Fold in the walnuts.
3. Preheat a large griddle over medium heat and spray lightly with cooking spray.
4. Pour the batter into small pancakes and allow to cook. Flip once when bubbles appear on the surface and the edges appear crisp.
Serving Size: Makes 15 small/medium sized pancakes
Nutritional Info Amount Per Serving
- Calories: 201.9
- Total Fat: 5.0 g
- Cholesterol: 6.2 mg
- Sodium: 282.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 1.9 g
- Protein: 10.1 g
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