The Best Good For You Whole Wheat Pumpkin Pancakes Food

BEST EVER WHOLE WHEAT PUMPKIN PANCAKES

Best Ever Whole Wheat Pumpkin Pancakes image

These whole wheat pumpkin pancakes are truly the best ever. Light and fluffy and full of whole wheat pumpkin goodness. Yum!

Provided by Pinch of Yum

Categories Breakfast

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

3 eggs
1/3 cup brown sugar
1/3 cup olive oil
1 1/2 cups buttermilk
1/2 cup pumpkin puree
2 teaspoon vanilla
1/2 teaspoon cinnamon + a dash of nutmeg and ground cloves
2 cups whole wheat flour
2 tablespoons (yep) baking powder
1/2 teaspoon salt
1/4 cup water

Steps:

Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can't go wrong!

Nutrition Facts : Calories 355 calories, Sugar 11.9 g, Sodium 362.8 mg, Fat 16.5 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 48.4 g, Fiber 5.3 g, Protein 10.7 g, Cholesterol 95.5 mg

WHOLE WHEAT PUMPKIN PANCAKES

Whole Wheat Pumpkin Pancakes image

These healthy pumpkin pancakes are so fluffy, you won't believe they're 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It's naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.

Provided by Cookie and Kate

Categories Breakfast

Time 25m

Number Of Ingredients 11

Ingredients

1 cup white whole wheat flour or regular whole wheat flour
1 tablespoon baking powder
1/2 teaspoon cinnamon (for stronger pumpkin "spice" flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk of choice
1/3 cup pumpkin purée
1 egg
2 tablespoons maple syrup or brown sugar
1/2 teaspoon vanilla extract
2 tablespoons melted butter or coconut oil

Steps:

If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.

Nutrition Facts : ServingSize 1/4 of batch (about 2 small pancakes), Calories 245 calories, Sugar 11.4 g, Sodium 197.9 mg, Fat 8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 5.3 g, Protein 8.4 g, Cholesterol 63 mg

HEALTHIER GOOD OLD FASHIONED PANCAKES

Healthier Good Old Fashioned Pancakes image

I loved this pancake recipe. Way better than a mix at the store but I wanted to cut a little of the fat. I make them with less butter, egg whites instead of a whole egg, and nonfat milk. They are so fluffy and tasty plus I feel great about giving them to my family.

Provided by MakeItHealthy

Categories Breakfast and Brunch Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups nonfat milk
2 egg whites
2 tablespoons butter, melted

Steps:

Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 22 g, Cholesterol 8.4 mg, Fat 3.1 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 554.9 mg, Sugar 3.6 g