Healthy Whole Wheat Pumpkin Pie Pancakes Recipes

WHOLE WHEAT PUMPKIN PANCAKES

Whole Wheat Pumpkin Pancakes image

These healthy pumpkin pancakes are so fluffy, you won't believe they're 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It's naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.

Provided by Cookie and Kate

Time 25m

Number Of Ingredients 11

Ingredients

1 cup white whole wheat flour or regular whole wheat flour
1 tablespoon baking powder
1/2 teaspoon cinnamon (for stronger pumpkin "spice" flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk of choice
1/3 cup pumpkin purée
1 egg
2 tablespoons maple syrup or brown sugar
1/2 teaspoon vanilla extract
2 tablespoons melted butter or coconut oil

Steps:

If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.

Nutrition Facts : ServingSize 1/4 of batch (about 2 small pancakes), Calories 245 calories, Sugar 11.4 g, Sodium 197.9 mg, Fat 8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 5.3 g, Protein 8.4 g, Cholesterol 63 mg

HEALTHY WHOLE WHEAT PUMPKIN PIE PANCAKES

Healthy Whole Wheat Pumpkin Pie Pancakes image

Mmmm! Eating these pancakes is like eating a piece of fall and winter. They are fluffy, flavourful, and best of all, healthy! They have very high fibre and protein, as well as full of nutrients. These are all around good! Also, they are freezeable. If you would like even lighter pancakes, replace one of the tablespoons of pumpkin with an additional tablespoon of canola oil.

Provided by I Cant Believe Its

Categories Breakfast

Time 30m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil (or melted margarine or butter)
2 eggs or 1/2 cup egg substitute
7 tablespoons canned pumpkin puree
1 1/4 cups skim milk
2 1/2 tablespoons sugar (or more, for a sweeter pancake)
1/4 teaspoon salt
3/4 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
2 teaspoons pumpkin pie spice
1/4 cup pecans (optional) or 1/4 cup cinnamon baking chips (optional)

Steps:

Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).

Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 1, Cholesterol 63, Sodium 359.6, Carbohydrate 26.8, Fiber 3.8, Sugar 6.1, Protein 7.7

PUMPKIN PIE PANCAKES

Pumpkin Pie Pancakes image

A personal favorite of mine to make on a chilly autumn day. They really have a nice pumpkin taste, and it uses a whole can of pumpkin, which makes it perfect for freezing.

Provided by Sierra Silver

Categories Breakfast

Time 50m

Yield 18 pancakes, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (15 ounce) can pumpkin puree
2 cups 2% low-fat milk
1/3 cup brown sugar
2 teaspoons vanilla extract
1/4 cup oil

Steps:

In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
Flip, and allow to cook for two more minutes.

Nutrition Facts : Calories 376.7, Fat 11.6, SaturatedFat 2.4, Cholesterol 6.5, Sodium 460.8, Carbohydrate 60.2, Fiber 4.2, Sugar 17.3, Protein 9.4

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