Fat Free Low Sugar Pumpkin Pancakes Recipes

HEALTHY PUMPKIN PANCAKES (VEGAN + GF)

Healthy Pumpkin Pancakes (Vegan + GF) image

These super thick and fluffy flourless pumpkin pancakes are a filling, healthy, satisfying, protein-packed and easy breakfast recipe! Made with no eggs, butter, oil or flour, these pumpkin pancakes are naturally gluten free and vegan!

Provided by Arman

Time 10m

Number Of Ingredients 8

Ingredients

1 cup rolled oats (gluten free, if needed)
1/2 teaspoon pumpkin pie spice (can sub for a mix of cinnamon, ginger and cloves)
1 tablespoon maple syrup
1/2 cup pumpkin puree
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1/4 cup milk of choice (* See notes)
1/4 cup chocolate chips (Optional)

Steps:

Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
Let the batter sit for at least 5 minutes, for the mixture to thicken.
Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

Nutrition Facts : Calories 162 kcal, ServingSize 1 serving, Carbohydrate 28 g, Protein 4 g, Fat 4 g, Sodium 349 mg, Fiber 3 g

FAT-FREE LOW-SUGAR PUMPKIN PANCAKES

Fat-Free Low-Sugar Pumpkin Pancakes image

This is a recipe I found online that sounds amazing. It is courtesy of someone named Jo_jo_ba on www.grouprecipes.com.

Provided by newarkbrat1

Categories Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup whole wheat flour
2 teaspoons dark brown sugar
2 tablespoons Splenda granular (or sugar)
1 1/2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1 pinch salt
1/3 cup canned pumpkin (not pie filling)
2 teaspoons maple extract
1 teaspoon vanilla extract
boiling water, as needed

Steps:

Heat non-stick pan over moderate.
Combine dry ingredients in a medium bowl.
Add pumpkin and extracts, followed by enough boiling water to achieve a batter consistency.
Spoon about 2 tbsp batter per pancake onto hot pan, brown on both sides.
Serve hot with syrup or anything you like.

Nutrition Facts : Calories 253.9, Fat 1.7, SaturatedFat 0.6, Sodium 905.8, Carbohydrate 56.1, Fiber 8.1, Sugar 17.8, Protein 6.7

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