Pumpkin Pancakes
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Pumpkin Pancakes calories by ingredient
Number of Servings: 5
Ingredients
-
2 egg whites
1 cup non fat plain Greek yogurt
5 Tbsp unsweetened vanilla almond milk
1/2 tsp baking soda
1 tsp baking powder
1 Tbsp sugar free maple syrup
1 Tbsp unsalted butter, melted
1/2 cup no salt added canned pumpkin
2 tsp pumpkin pie spice
1 1/4 cups flour
2 Tbsp chopped walnuts
pinch of salt
Directions
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