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 

Directions

•  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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Healthier Pumpkin Chocolate Chip Bread

I need to make a confession: I'm obsessed with pumpkin.  Anything that involves pumpkin is added to my must make list.  I've made cinnamon rolls, cookies, soup, and most recently pumpkin bread.  I adapted this recipe from a vintage cookbook I found in my grandmother's house.  It is super easy and you can freeze the leftovers.

   Chocolate Chip Pumpkin Bread

• Container of vanilla flavored Greek yogurt
• 2 cups loosely packed brown sugar (or substitute the equivalent of your favorite sweetener)
• 1 egg
• 3 egg whites
• 16 oz pureed pumpkin
• 1 teaspoon vanilla extract
• 2/3 cup water
• 3 cups whole wheat flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/4-1/2 cup chocolate chips

Directions

• Heat oven to 350 degrees Fahrenheit.  Make sure to have 2 loaf pans (9x5x3in) greased and ready to go once your batter is mixed. 
• In a large bowl, mix together the sugar and yogurt.  Once well combined, add the egg, egg whites, pumpkin, water, and vanilla.
• Next, blend in the flour, baking soda, salt, baking powder, and the spices.
• Stir in the chocolate chips, I had mini chocolate chips on had so I only used 1/4 of a cup but you could use more depending on what you have on hand.
• Pour into greased loaf pans and bake for 40-60 minutes or once a wooden toothpick is inserted and it comes out clean.  
• Let them cool slightly and then remove them from the pans and set on a wire rack to cool.  They are ready to slice once they are cooled completely. 

Again I loved this recipe! Hope you get the chance to try it and love it as much as I did!!