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Pumpkin Pancakes

Prep time: 15mins | Difficulty: easy | Serves: 4

Delicious pancakes made more nutritious with the addition of beta carotene-rich pumpkin. Serve with 100% real maple syrup.

Tags:

View All breakfast family favorites quick and easy

Nutritional information per serving (1/4 of recipe)

Fat

2.8g 

Saturated

0.6g 

Carbohydrate

58g 

Protein

N/a 

Calories

278kcals 

Ingredients

  • 2 tsp. baking powder
  • 1/2 cup (115g) canned pumpkin
  • 1/2 cup (120g) egg substitute
  • 1¼ cups (175g) all-purpose flour
  • 1 cup (225ml) skim milk
  • 2¼ tsp. vegetable oil
  • 3/4 tsp. pumpkin pie spice
  • 1/4 cup (50g) sugar

Method

  1. Spray griddle with cooking spray and heat over medium heat.
  2. Sift dry ingredients together in a bowl.
  3. Whisk milk, pumpkin, egg substitute, and oil together in a bowl.
  4. Pour wet mixture into dry mixture and stir until just moistened, but lumpy. Do not over mix.
  5. Using a small ladle or spoon, pour about ½ a cup of batter onto the griddle and cook until bubbles form around the edges and cooked side is lightly browned, about 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more.
  6. Repeat with remaining batter.
  7. Makes 8 pancakes.
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