Whole-wheat pumpkin pancakes
If you want to prepare the batter ahead of time, keep the dry and wet ingredients separate until ready to cook.
To make this plant based, use a yogurt substitute and an egg substitute.
Ingredients
- 1 cup Greek fat-free plain yogurt
- 1 cup water
- 3 eggs
- 3/4 cup pumpkin puree
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 cups whole-wheat flour
- 1/3 cup brown sugar
- 2 tablespoons sucralose (Splenda)
- 2 tablespoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Directions
In a medium bowl, combine the yogurt, water, eggs, pumpkin, oil and vanilla. In another medium bowl, combine the flour, brown sugar, sucralose, baking powder, cinnamon and salt. Slowly add the wet ingredients to the dry ingredients and whisk until well-incorporated.
Heat a nonstick saute pan over medium heat and lightly coat the pan with cooking spray. Pour 1/4 cup of the batter into the pan. Cook the pancake for approximately 2 minutes or until the top surface is bubbly and the edges are slightly brown. Flip the pancake using a spatula and cook for another 2 to 3 minutes. Repeat this process until all of the pancake batter is used.
Serving Information
Serves 10
Nutritional analysis per serving
Calories: 167
Total carbohydrate: 27 g
Cholesterol: 56 mg
Dietary fiber: 4 g
Monounsaturated fat: 2 g
Protein: 6 g
Saturated fat: 1 g
Serving size: 1 pancake
Sodium: 432 mg
Total fat: 5 g
DASH Eating Plan Servings
Fats and oils: 1/2
Grains and grain products: 2
Diabetes Meal Plan Choices
Fats: 1/2
Nonstarchy vegetables: 1
Starches: 2
Mayo Clinic Healthy Weight Pyramid Servings
Carbohydrates: 2
Fats: 1/2
Last Updated Aug 2, 2022
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