Whole Wheat Pumpkin Pancakes

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4 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 212.4

Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 457.9 mg
Total Carbs: 41.9 g
Dietary Fiber: 8.8 g
Protein: 11.6 g

View full nutritional breakdown of Whole Wheat Pumpkin Pancakes calories by ingredient

Introduction

Quick and simple yet quite tasty! Quick and simple yet quite tasty!

Minutes to Prepare: 8

Minutes to Cook: 15

Number of Servings: 2

Ingredients

3/4 c. Whole Wheat Flour

1/8 c. Wheat Bran

1/2 c. Vanilla Soy milk

1/4 c. All Whites Egg Whites

1/2 tsp. Baking Soda

1/2 Tsp. Baking Powder

Cinnamon and nutmeg to taste

1/4 c. Libby's Pure Pumpkin

optional:

1/2 tsp. brown sugar or other sweetening ingredient, or just some Pumpkin Butter for topping I find is enough

Directions

Combine egg whites and milk in measuring cup and beat with fork to froth. Add to bowl with flour, wheat bran, and pumpkin.
Batter is rather thick, I added a splash of coffee from my coffee pot to thin it out a bit...they still cook fine from the thicker batter, but the coffee was daring me.

Spoon approx 1/4 c. of batter onto non-stick pan, spreading out a bit as you do so. Ready to flip when it bubbles and you can shake it in the pan.

These have a great pumpkin-y wheaty taste, and are great topped with some locally made pumpkin butter for juuust enough added sweetness! I got 8 pancakes, but each were a bit shy of the 1/4 c. measurement. Serving is based on 1 serving=4 pancakes. (Each pancake approx 60 cals.)

Number of Servings: 2

Recipe submitted by SparkPeople user JLK03090.