FLUFFY WHOLE WHEAT PUMPKIN PANCAKES
Fluffy Whole Wheat Pumpkin Pancakes are hearty, wholesome and packed with fall flavor! They're ultra fluffy, so easy to make and are freezer friendly!
Provided by Marcie
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Preheat a large nonstick griddle over medium heat.
- In a large bowl, beat the eggs well with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk well to combine.
- Add the flour, baking powder, pumpkin pie spice, cinnamon and pinch of salt and stir just until incorporated. Do not over mix as the pancakes will be tough!
- Pour 1/4 cup batter for each pancake onto the preheated griddle (I like to use an ice cream scoop for this)and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown.
- Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Serve pancakes with warm maple syrup and pecans if desired. Enjoy!
Nutrition Facts : ServingSize 2 pancakes, Calories 238 kcal, Carbohydrate 32 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 478 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 9 g
WHOLE WHEAT PUMPKIN PANCAKES
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
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
HEALTHY WHOLE WHEAT PUMPKIN PIE PANCAKES
Mmmm! Eating these pancakes is like eating a piece of fall and winter. They are fluffy, flavourful, and best of all, healthy! They have very high fibre and protein, as well as full of nutrients. These are all around good! Also, they are freezeable. If you would like even lighter pancakes, replace one of the tablespoons of pumpkin with an additional tablespoon of canola oil.
Provided by I Cant Believe Its
Categories Breakfast
Time 30m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
- Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
- Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
- LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
- Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
- ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).
Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 1, Cholesterol 63, Sodium 359.6, Carbohydrate 26.8, Fiber 3.8, Sugar 6.1, Protein 7.7
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