Pumpkin Pancakes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 54.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 65.9 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.8 g
- Protein: 4.5 g
View full nutritional breakdown of Pumpkin Pancakes calories by ingredient
Introduction
I make these pancakes for a quick and easy breakfast or snack. I make these pancakes for a quick and easy breakfast or snack.Number of Servings: 10
Ingredients
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1 can Pumpkin (Make sure that it is pure pumpkin and not Pumpkin Mix)
12 OZ egg whites
3 TBSP All-Natural Maple Syrup
2 Tsp ground Cinnamon
1 Tsp ground Ginger
1 tsp ground cloves
1 tsp allspice
Directions
Add Pumpkin, egg whites, and maple syrup to the mixing bowl and stir together. Add Spices and mix in.
Heat griddle or frying pan until nice and hot. Spray with some cooking spray.
Using a 1/3 measure, pour pancake batter onto pan, leaving space between pancakes. Cook like regular pancakes. When the top is almost dry, flip the pancake. Cook on the other side until done.
Serve hot or cool on rack and put in ziplock baggies for the week.
Makes approximately 10 pancakes.
Serving Suggestions -
Schmear a tablespoon of natural peanut butter and sprinkle some fresh berries over the top of a pancake and roll up.
Schmear a tablespoon of Natural Peanut Butter and some All Natural Fruit Spread on top of a pancake and add a second pancake to make a peanut butter and jelly "sandwich".
Number of Servings: 10
Recipe submitted by SparkPeople user SPACECITYPAULA.
Heat griddle or frying pan until nice and hot. Spray with some cooking spray.
Using a 1/3 measure, pour pancake batter onto pan, leaving space between pancakes. Cook like regular pancakes. When the top is almost dry, flip the pancake. Cook on the other side until done.
Serve hot or cool on rack and put in ziplock baggies for the week.
Makes approximately 10 pancakes.
Serving Suggestions -
Schmear a tablespoon of natural peanut butter and sprinkle some fresh berries over the top of a pancake and roll up.
Schmear a tablespoon of Natural Peanut Butter and some All Natural Fruit Spread on top of a pancake and add a second pancake to make a peanut butter and jelly "sandwich".
Number of Servings: 10
Recipe submitted by SparkPeople user SPACECITYPAULA.
Member Ratings For This Recipe
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JULES48
They smell incredible while they are cooking, but are nearly impossible to flip and cook fully. I tried adding 1/2 c. rice flour, and it seemed to help a bit. - 10/21/08
Reply from SPACECITYPAULA (11/15/08)
Jules:
I've had no problem cooking them & I haven't had any complaints about flipping them from other folks on other boards. I wait until the pancake is set and pretty dry on top before flipping. I also don't use more than 1/3 cup of batter. I ran into problems with 1/2 cup size.
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CD13431542
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BTVMADS
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SEASHELE
I tried making this for breakfast today with no success. I may try again, beating the egg whites until frothy to see if that adds lift. With plain egg whites & no flour, mine tasted great but ended up being more like scrambled pumpkin pie and I went as low as 1/4C hoping they would hold together. - 7/7/09
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CONWAY43