Pumpkin Pancakes

Pumpkin Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
I adapted this recipe to lighten it up slightly and they're actually healthy! Original link: http://weighactiveandhealthy.blogspot.com/2010/10/healthy-fall-recipe-pumpkin-pancakes.html
  • 1 c. Trader Joe's 100% White Whole Wheat Flour
  • ¼ c. Trader Joe's Light Brown Sugar, packed
  • 1.5 tsp baking powder
  • 1 dash salt
  • 1 tbsp unsweetened applesauce
  • 1 egg, slightly beaten
  • 1 c. skim milk
  • ⅓ c. Libby's Canned Pumpkin
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cloves (to taste)
  • 1 tsp ground ginger
  1. Mix ingredients together.
  2. Use a medium sized ice cream scoop to measure out each pancake to get them uniform.
  3. Cook on medium heat so you don't ruin the dreamy orange color.
  4. Flip them over when tiny bubbles appear at the edges of the pancake.
  5. Makes 8 pancakes, 2 per serving.
Sodium- 274mg Vitamin A- 103% Vitamin C- 2% Calcium- 19% Iron- 12%
Nutrition Information
Serving size: 1 Calories: 210 Fat: 2 Unsaturated fat: 1 Carbohydrates: 30 Sugar: 16 Fiber: 6 Protein: 8 Cholesterol: 48

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One Response to Pumpkin Pancakes

  1. Deborah says:

    I so wish you were my chef, or at the very least my neighbor. You make the coolest recipes and now I am craving pumpkin pancakes. I have a rule about pancakes. I do not make them in my house b/c it is one of the foods that lose control on. So let me know when you will be making these again and I will jet on over and have one or two and enjoy the company of the Mr and the Mrs. YUMMY PANCAKES!!!

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