Healthy Whole Wheat Pumpkin Pie Pancakes Recipe

Name: Healthy Whole Wheat Pumpkin Pie Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
2
Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
3
Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
4
LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
5
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.
6
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.).

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Healthy Whole Wheat Pumpkin Pie Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Healthy Whole Wheat Pumpkin Pie Pancakes

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