Pumpkin Pancakes
Yields 6-7 medium cakes
Servings: 2
Calories: 286kcal
Ingredients
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup egg whites, can sub whole eggs with slight textural and nutritional difference
- 1/2 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- canola oil or nonstick spray, to grease the pan
- maple syrup, as topping
Optional Ingredient
- 1/2 cup nonfat plain greek yogurt, about the amount that comes in a single serve container
Instructions
- Mix the dry ingredients in a small bowl and set aside.
- In a larger bowl, stir together the wet ingredients. If you wanted to incorporate yogurt, this would be the time to do so.
- Gently mix the dry ingredients into the wet ones until well combined.
- Heat a skillet or pan on medium heat and grease the pan with oil. Once heated, add 1/3 cup dollops or batter to the pan and heat until bubbling on the top side. Flip and cook another minute, then plate it.
- Continue making pancakes until you have enough, then store any leftover batter in an airtight container and serve with a drizzle of maple syrup, sliced apple, and pumpkin seeds.
Notes
Macronutrients without yogurt: 50.5g carb, 0g fat, 19.5g protein
Macronutrients with yogurt: 316 cals, 52.5g carb, 0g fat, 25g protein
- The yogurt makes a big textural difference here. Batter without yogurt is thicker and a little less spreadable in the pan, producing taller, fluffier cakes. Batter with yogurt was easily spreadable and produced moister, slightly denser cakes that cooked a bit faster as then spread thinner.
- To make this breakfast truly satiating, I suggest adding a tbsp of peanut butter on the cakes or subbing whole fat yogurt into the batter.