Pumpkin Spice Pancakes
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 53.3
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 198.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.6 g
- Protein: 2.4 g
View full nutritional breakdown of Pumpkin Spice Pancakes calories by ingredient
Introduction
A delicious, low calorie alternative to your Sunday morning buttermilk pancakes! These delicious pancakes are light, fluffy, and extremely tasty. Don't let the pumpkin distract you- as someone who does not like pumpkin pie, I was hesistant to try these. You can taste the pumpkin slightly, but it's not overwhelming at all. The spices give the cakes a great flavour! A new addition to my family's brunch repertoire! A delicious, low calorie alternative to your Sunday morning buttermilk pancakes! These delicious pancakes are light, fluffy, and extremely tasty. Don't let the pumpkin distract you- as someone who does not like pumpkin pie, I was hesistant to try these. You can taste the pumpkin slightly, but it's not overwhelming at all. The spices give the cakes a great flavour! A new addition to my family's brunch repertoire!Number of Servings: 16
Ingredients
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1 and a 1/2 cups Oat Flour
2 tbsp Culinary Coconut Sugar (can use Ideal, Splenda, regular sugar, or even maple syrup!)
1 tbsp Baking Powder
1/2 tsp Salt
2 tbsp Cinnamon
1/4 tsp Allspice
1/4 tsp Nutmeg
4 Egg Whites
1/2 cup Raw Pumpkin (or cooked from a can)
1and a 1/2 cups unsweetened almond milk
Tips
The batter initially will be very running but don't worry, it will thicken after a few minutes if you let it sit. The recipe itself says this makes 10 pancakes but I managed to get at least 12 out of one batch. Enjoy!
Directions
1. Preheat griddle to medium heat.
2. Mix oat flour, coconut sugar, baking powder, salt, cinnamon, allspice and nutmeg in a bowl.
3. Whisk egg whites and pumpkin. Mix in almond milk.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray griddle with non-stick butter spray or with a small amount of coconut oil.
6. Scoop batter with a 1/4 cup measuring cup onto griddle. Cook like regular pancakes (flip when bubbles start to form).
Makes 10 pancakes.
Serving Size: Makes anywhere between 10-14 small-medium sized pancakes
2. Mix oat flour, coconut sugar, baking powder, salt, cinnamon, allspice and nutmeg in a bowl.
3. Whisk egg whites and pumpkin. Mix in almond milk.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray griddle with non-stick butter spray or with a small amount of coconut oil.
6. Scoop batter with a 1/4 cup measuring cup onto griddle. Cook like regular pancakes (flip when bubbles start to form).
Makes 10 pancakes.
Serving Size: Makes anywhere between 10-14 small-medium sized pancakes
Member Ratings For This Recipe
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