LOW-FAT PUMPKIN PANCAKES
Make and share this Low-Fat Pumpkin Pancakes recipe from Food.com.
Provided by aslerch
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk dry and wet ingredients separately.
- Fold wet ingredients into dry
- Spray nonstick pan with olive oil spray.
- Pour in 1/3 cup batter for each pancake.
- Cook pancakes about three minutes per side.
- Serve with butter and syrup.
Nutrition Facts : Calories 99.5, Fat 1.6, SaturatedFat 0.3, Cholesterol 26.4, Sodium 262.9, Carbohydrate 18, Fiber 2.9, Sugar 1.9, Protein 4.8
PUMPKIN PANCAKES
Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8 to 10 pancakes
Number Of Ingredients 13
Steps:
- Whisk flour, sugar, baking powder, salt, and spices in a bowl.
- In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
- Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
ALMOST MARTHA'S PUMPKIN PANCAKES (MILK-FREE)
I adapted this recipe from one created by Martha Stewart. Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour. But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend.
Provided by Dairy-Free Foodie
Categories Breakfast
Time 20m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
- In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
- Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
- Set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is).
- Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
- Serve topped with leftover cranberry sauce (as I did), pumpkin butter, or the traditional maple syrup.
- This batter also works well for waffles.
Nutrition Facts : Calories 252.9, Fat 8.5, SaturatedFat 1.4, Cholesterol 52.9, Sodium 348.3, Carbohydrate 38.4, Fiber 1.3, Sugar 7, Protein 5.8
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