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Leigh Beisch Photo by: Leigh Beisch

Pumpkin Pancakes

Health NOVEMBER 2003

  • Yield: 4 servings (serving size: about 2 pancakes, without syrup or honey)

Ingredients

  • 1/2 cup canned pumpkin
  • 1/2 cup low-fat vanilla yogurt
  • 1/4 teaspoon baking soda
  • 1 large egg yolk
  • 1/4 cup cake flour
  • 4 large egg whites
  • 1/4 teaspoon salt
  • Cooking spray
  • Maple syrup or honey

Preparation

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 2g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 7g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 55mg
  • Iron: 1mg
  • Sodium: 299mg
  • Calcium: 69mg
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Pumpkin Pancakes recipe

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