Wednesday, December 18, 2013

Pumpkin Spice Pancakes

It's not officially winter yet, so pumpkin can still be used as a food group right?  In all truth I had some leftover pumpkin from a trial recipe I was making and was in the mood for some pumpkin pancakes.  I adapted this recipe from Weight Watchers and lightened it up with some simple substitutions. I hope you enjoy!
Pumpkin Spice Pancakes
  • 1 1/4 cup Whole Wheat Flour
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1 1/4 cup 1% Milk (or Coconut Milk)
  • 1 cup Canned Pumpkin 
  • 2 large Egg Whites
  • 3 Tbsp Packed Brown Sugar
  • 1 Tbsp Coconut Oil, Melted
  • 2 tsp Powdered Sugar 

  •  In a medium bowl, whisk together all the dry ingredients (except for the brown sugar and powdered sugar) until well combined and set aside. 
  • In another bowl, beat together the milk, pumpkin, egg whites, brown sugar, and melted coconut oil. Add the dry ingredients to the wet and fold to combine.
  • Coat a nonstick pan with cooking spray and heat over medium-high heat. Spoon batter into pan using 1/4 cup batter for each pancake.  Cook until lightly brown, about 3-4 minutes per side and bubbles will start to appear.  
  • Sprinkle with powdered sugar and you're ready to go!

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