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Nutrition Facts
Serving Size 1 (26g) Recipe makes 19 servings The following items or measurements are not included below: fat-free buttermilk
Calories 51
Calories from Fat 5		(10%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 176mg		7%
Potassium 54mg		1%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 1.1g	4%
	Sugars 0.4g
Protein 2.1g		4%
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Healthy Pumpkin Spice Pancakes

Recipe #253434 | 20 min | 10 min prep | add private note

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By: smellyvegetarian
Sep 17, 2007

Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!

SERVES 19 (change servings and units)

Ingredients

1 egg
1 egg white
1 cup flour
1/2 cup whole wheat flour
1/2 cup oatmeal
1 3/4 cups fat-free buttermilk (I use powdered)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup canned pumpkin puree

Directions

1
Beat eggs well until somewhat frothy.
2
Add other ingredients except pumpkin and mix.
3
Add pumpkin and mix again.
4
Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
5
Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.

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Featured Reviews for This Recipe

From: Annacia

On Sep 27, 2009

Mmmm, just the thing for a Sunday breakfast in Autumn. The pumpkin flavor is in the lead role and it really shines. I used all whole grain flour, only egg white, quick oats, milk soured with cider vinegar and a teaspoon of pumpkin pie spice in a 6 serving amount. Served with no sugar added maple syrup they were wonderful and a great start to the day. I will make these again :D.

0 people found this review helpful

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From: mikekey

On Feb 15, 2009

Very good! Just the right amount of spices. I might add more oatmeal next time, because I liked the texture it gives these. I splurged and had these with real maple syrup.

1 person found this review helpful

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From: Rifka

On Nov 15, 2007

I would definitely make these again, they were very good. I used whole wheat flour for all 1 1/2 cups and I added more cinnamon b/c my husband likes more spices.

2 people found this review helpful

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From: cookee monster

On Oct 3, 2007

I made this for dinner. I put the oatmeal in the food processer to hide the oats from the picky people. The batter seemed thin and I let it sit while my griddle heated thinking that the oats would possibly absorb some of the moisture. It smelled so good while they were cooking and everyone was really looking forward to them. My daughter's first reaction was that they were the perfect food for October. But she didn't finish the 2 she was given. I could only eat 2 myself. The texture was spongy. At first I thought they weren't cooked then I wondered if it was because of the extra egg white. We tried to like them and couldn't. I'm not giving any stars because I'm wondering if that was the expected texture and I wasn't aware of it because I never use just egg white, I use a whole egg instead. 10-2-07 I'm adding 5 stars because of my husbands comments. He had these for lunch today and said that they were some of the yummiest pancakes I've ever made.

2 people found this review helpful

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