Fantastic Pumpkin Pancakes

Pumpkin Pancakes


1/2 C white whole wheat flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup skim milk

1/2 cup pumpkin puree

2 large eggs, separated

2 Tbl. unsweetened applesauce

1/2 teaspoon vanilla extract


1. Preheat griddle to medium to medium high (300-350)

2. In a large bowl, whisk together the dry ingredients.

3. In another bowl, combine the milk though vanilla (with just egg yolks). Mix well.

4. Add the wet ingredients to the dry ingredients, mixing until just combined.

5. In a 3rd bowl, beat the egg whites until stiff (I look to use my stand mixer for this, but a whisk or hand mixer would work too).

6. Gently fold the egg whites into the pancake batter, mixing until smooth.

7. Spray the griddle with cooking spray (use a 1/4 cup measure for equally sized cakes), and cook each pancake until lightly browned on each side, about 1 minute per side.

Top with pecans if you’d like! Yumm!


source: adapted from The Curvy Carrot, only a few minor changes made


Leave a comment

1 Comment

  1. Lazy Weekend Fluffy Whole Wheat Pancakes « Ramblings of an RD

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: