Healthy Pumpkin PancakesMy Healthy Pumpkin Pancakes are a Fall favorite at my house. Th pumpkin replaces most of the oil in these pancakes making them “light” fluffy and delicious!6 servings1 cup Whole Wheat Flour2 tsp Baking Powder1 tsp Baking Soda1/2 tsp Pumpkin Pie Spice1 Tbsp Light Agave Nectar1 1/2 cups Soy Milk (almond or rice milk also works well)1/3 cup Canned Pumpkin*1 Tbsp Olive Oil
These healthy pumpkin pancakes are a family favorite- especially in the Fall! By using pumpkin to replace most of the oil you save tons of fat and calories. The pumpkin also adds a nice rich slightly nutty flavor. The pumpkin is rich in beta -carotene, and keeps these cakes light and fluffy! This recipe is also vegan.
-From the Kitchen of Chris Freytag
Ingredients you will need:
1 cup Whole Wheat Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Pumpkin Pie Spice
1 Tbsp Light Agave Nectar
1 1/2 cups Soy Milk (almond or rice milk also works well)
1/3 cup Canned Pumpkin*
1 Tbsp Olive Oil
In a medium size bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
Add to dry ingredients the agave nectar, soymilk, pumpkin and olive oil.
Mix until just combined.
Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Using 1/4 cup batter for each pancake, cook pancakes until the edges look dry and bubbles begin to form, about 2 minutes. Turnover and cook until light brown, about 2 minutes longer.
Tip: Add Cinnamon chips or walnuts for a decadent treat.
3.7g total fat; 439.0mg sodium; 20.5g carbohydrates; 1.8g fiber; 0.4g sugar; 18.8g net carbs; 5.1g protein.
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