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Pumpkin Pancakes

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
    1/4 cup ground chia seeds (or flax meal)
    1 tablespoon sugar
    2 teaspoons baking powder
    1/2 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/8 teaspoon nutmeg
    Pinch of ground cloves
    1 cup 2 percent milk
    6 tablespoons canned pumpkin purée
    2 tablespoons canola oil
    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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