Healthy Pumpkin Spice Pancakes Recipe #253434
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!
20 min | 10 min prep
SERVES 19
- 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
- Beat eggs well until somewhat frothy.
- Add other ingredients except pumpkin and mix.
- Add pumpkin and mix again.
- Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
- 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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5 stars