PUMPKIN CHIA PANCAKES
With whole wheat flour, chia seeds, and - of course - pumpkin, these healthier pumpkin pancakes are still fluffy, hearty, and just plain tasty for fall.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 12
Steps:
- Add the almond milk and vinegar to a medium bowl and stir. Let sit for 5 minutes. If substituting the egg with a flax egg, mix that now - mix 1 tablespoon flaxmeal with 3 tablespoons water in a separate small bowl. Let sit for 5 minutes to thicken and gel.
- To a large bowl, add flour, baking powder, baking soda, pumpkin pie spice, salt, and chia seeds. Mix together with a whisk.
- To the bowl with the almond milk and vinegar, add the egg and beat with a whisk. Add the pumpkin, coconut oil, pure maple syrup, and vanilla. Whisk together.
- Add wet ingredients to dry ingredients and stir together just until blended.
- Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 - 2 more minutes.
- Because of the chia seeds, the batter may thicken as it sits. If that's the case, you can stir in a little more almond milk - a couple of tablespoons at a time.
- Serve with desired toppings - butter/vegan butter, pure maple syrup, honey, nuts ... anything you want!
HEALTHY PUMPKIN PANCAKES
Make the most of the sweet flavours of butternut squash to rustle up these healthy pancakes. Use a really good non-stick pan and you won't need any butter
Provided by Lulu Grimes
Categories Brunch, Lunch, Supper
Time 40m
Yield Makes 9 large or 27 mini pancakes
Number Of Ingredients 5
Steps:
- Tip the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the butternut squash, followed by the egg yolk.
- Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, tip everything into a blender and whizz it.
- Whisk the egg white until stiff, then fold it into the batter.
- Heat a non-stick pan and cook 1 large or 3 small pancakes at a time (if making small pancakes, use 1 tbsp for each). Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to make sure it doesn't get too brown. Repeat with the remaining mixture.
Nutrition Facts : Calories 108 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
- Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
- Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
HEALTHY PUMPKIN PANCAKES WITH BERRIES AND CHIA COULIS
Healthy pumpkin pancakes with berries and chia coulis
Provided by aneliyakalcheva
Time 17m
Yield Makes 8-10 pancakes
Number Of Ingredients 0
Steps:
- Mix the chia seeds with water (just to cover them up) and leave in the fridge
- Mix all the ingredients for the pancakes in a food processor or by hand. Put some water/almond milk if the mixture doesn't look thick enough. Bake in a pan by putting a little bit of the mixture. Turn over when gold.
- When the pancakes are ready, arrange them in a small tower. Place the frozen or fresh berries (or another fruits - blueberries, blackberries, strawberries, grapes etc.) in the pan with a little bit of water and boil. Don't stop stirring. They will start looking like a sauce soon. When ready mix the berries sauce with the chia seeds (they are supposed to be swollen). Pour the coulis over the pancakes and arrange with nuts, other fruits etc.
HEALTHY PUMPKIN PANCAKES
Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
- In a small bowl or saucepan, melt the butter. Set aside to cool.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
- Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
- To cook: If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
- Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
- Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.
Nutrition Facts : ServingSize 1 pancake (of 10), Calories 133 kcal, Carbohydrate 21 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
HEALTHY PUMPKIN SPICE PANCAKES
Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!
Provided by smellyvegetarian
Categories Breakfast
Time 20m
Yield 19 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs well until somewhat frothy.
- Add other ingredients except pumpkin and mix.
- Add pumpkin and mix again.
- Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
- Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.
Nutrition Facts : Calories 51.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 11.1, Sodium 176.9, Carbohydrate 9.7, Fiber 1.1, Sugar 0.4, Protein 2.1
HEALTHY PUMPKIN PANCAKES
My family loves these pancakes. They cook up very thick and heavy so two will seriously fill you up. They are great for teenagers who can eat you out of house and home, yet they aren't full of saturated fat, sugar, or processed flour. Also, pumpkin is a fruit so you are eating one of your servings of fruits and veges without even knowing it!
Provided by pixieglenn
Categories Breakfast
Time 25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the dry ingredients well.
- Mix all the wet ingredients in with the dry ingredients until there are no clumps.
- Cook on medium heat until the edges look dry, then flip.
- Remember, these pancakes will be dense and thick. This is how they are supposed to turn out.
- Super good with REAL maple syrup!
- Enjoy!
Nutrition Facts : Calories 97.4, Fat 3, SaturatedFat 0.5, Cholesterol 0.6, Sodium 180.1, Carbohydrate 15.7, Fiber 2.2, Sugar 3.8, Protein 3.2
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