Pumpkin Pancake

(6)
  • Number of Servings: 5
Ingredients
1/2 c. pumpkin purree (or mashed sweat potatoe)1 c. flour1tsp. baking powder1 tsp. cinnamon1 c. milk or soy milk2 egg whites, at room temperature1 - 2 Tbsp. Brown sugar1 Tbsp. Apple butter
Directions
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.

Number of Servings: 5

Recipe submitted by SparkPeople user AIMEEFARINA.

Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 160.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.3 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.5 g

Member Reviews
  • ROCKINREVUTHE
    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. - 11/7/13
  • BULLSHACKLE
    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 - 4/21/12
  • SHARONHOOK2
    good and easy to make - 11/6/11
  • JENNYOUNG85
    tastes like paper (but i didn't use apple butter so it may be user error :x) - 3/7/10
  • COOLIO14
    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. - 2/22/09
  • BERTO4812
    great breakfast - 1/9/09