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Pumpkin Pancake Recipe

Better-Than-Pumpkin-Pie Pancakes Make Breakfast a Treat

I had a leftover can of pumpkin purée and decided to put it to use for breakfast. To the delight of my daughters, I made pumpkin pancakes, but I kept things healthy using whole wheat flour and adding some ground chia seeds into the mix. The outcome was tasty and filling, I might add. Topped with maple yogurt and toasted pecans, these pancakes were a seasonal delight.

Pumpkin Pancakes

Adapted from Martha Stewart Living

Notes

I served with maple yogurt and toasted pecans, but feel free to top off as you wish. A drizzle of maple syrup with sliced bananas would be another delicious topping combination.

Ingredients

  1. 1 cup whole wheat flour
  2. 1/4 cup ground chia seeds (or flax meal)
  3. 1 tablespoon sugar
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon ground ginger
  7. 1/8 teaspoon nutmeg
  8. Pinch of ground cloves
  9. 1 cup 2 percent milk
  10. 6 tablespoons canned pumpkin purée
  11. 2 tablespoons canola oil
  12. 1 egg

Directions

  1. In a large bowl whisk together all the dry ingredients.
  2. In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
  3. Fold wet mixture into dry ingredients.
  4. Oil a skillet over medium heat. Pour in 1/4 cup batter for each pancake.
  5. Cook pancakes about three minutes per side; serve with toasted pecans and maple yogurt.


Source: Calorie Count

Nutrition

Calories per serving
111 (per pancake)
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