Pumpkin Pancakes

Hi Everyone,

I hope I am not over killing the pumpkin lately, but I have lots of leftovers and I need to use it up and what better way to use pumpkin then to make light, fluffy, healthy pumpkin pancakes?

I made these pancakes Saturday morning for Little Jenny and I.  I figured it’s been a while since I made pancakes and I know how much Little Jenny loves pumpkin.  Here reaction?  Oh man, these are good!  She devoured them in no time!!  By the time I was done taking pictures, her pancakes were gone.  I got the idea for these pancakes from my original whole wheat pumpkin pancakes that I posted my first week of blogging.  Looking back, what horrible pictures I took!  Eck!  I’m surprise anyone visited my blog.  :)

The best way to describe these pancakes is like pumpkin pie.  There creamy, moist, light and very filling!!!  This batch made 6 pancakes and the calories for 3 of them is only 157 calories!!  You can’t go wrong with those calories!!  Mmmm, pumpkin!  I am so loving it right now!  I need to get out of the fall mode since it is still summer!!

Don’t the pancakes look so much better dressed up and drenched in sweet maple syrup and topped with a little dollop of whip cream?  Oh yah Baby!!  Muah!!

Pumpkin Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 6 Pancakes

Serving Size: 3 Pancakes

Pumpkin Pancakes

Light, fluffy, healthy pumpkin pancakes that tastes like pumpkin pie.

Ingredients

  1. 1/2 cup pumpkin, canned, not pie filling
  2. 1/4 cup coconut milk, unsweetend
  3. 2 egg whites
  4. 1/2 tsp. vanilla extract
  5. 1/2 cup white whole-wheat flour
  6. 1/2 tsp. baking soda
  7. 1/4 tsp. pumpkin spice, ground
  8. 1/2 tsp stevia or sugar
  9. 1 dash salt

Instructions

  1. Mix coconut milk, pumpkin, egg whites & vanilla extract into a small bowl
  2. In a separate bowl combine flour, baking soda, sugar, salt and pumpkin spice.
  3. Combine and whisk till evenly mixed
  4. Spray a non-stick skillet with cooking spray and place over medium heat and add 1/4-cup batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip.
  5. About 2 minutes on each side

Notes

Calories per 3 pancakes: 157.5, Fat: 1.5, Cholesterol: 0, Sodium: 391, Potassium: 185.6, Carbs: 28, Fiber: 6.5, Sugar: 2.3, Protein: 10

http://www.peanutbutterandpeppers.com/2012/08/28/pumpkin-pancakes/

After looking at these photos and thinking about my pancakes I think I need to make more.  Since I don’t have time in the morning to make pancakes, I’m thinking one night for dinner! I love eating breakfast at dinner.  I have to say breakfast is probably my favorite meal! I love it!  So many variations of dishes you can make. What is your favorite meal?

Well my Friends, while it is still light out I need to go pick some tomatoes from the garden.  I saw a bean stalk peaking through my tomatoes.  I didn’t plant beans this year, it must be from last year?  Now time to go and investigate!

Have a great day!

Toodles,

Jennifer

 

Photobucket

Foodie Friends Friday

Mixitup

Mandy‘s Recipe Box

BWS tips button

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

  1. These look fantastic! Too bad I have to wait until I go grocery shopping again to buy pumpkin and coconut milk. Keep the pumpkin coming. I can’t wait until fall officially gets here–I’m so ready for it!!!

  2. Made these this morning and they were DELICIOUS! I added about 2 tbs of mini chocolate chips and they tasted just like pumpkin chocolate chip cookies. Love your blog!!

      • When I make pancakes, pumpkin included, I make a huge batch and freeze them in freezer bags. My girls will open a bag that has one serving for each of them and either toast them or microwave them for a hot breakfast in a hurry. No mess either!

  3. Oh my, these look wonderful. I have to agree with most others and say that pumpkin is one of my favorite things! Never thought of making pancakes with them! I will be pinning the recipe and will now be following your blog. Would love it if you would stop by my blog.

    Thanks for joining this weeks Foodie Friends Friday. Hope you will link up with us next week.

  4. what can i use in place of the coconut milk and could the left over pumpkin be frozen? i only cook for one as i am a widow.

    • Hi Ellen, I would use milk in place of the coconut milk. I am sure it will turn out yummy. You can also freeze pumpkin. Place it in a freezer safe ziplock baggie, take the air out and place in the freezer. If you make the pancakes, let me know what you think of them!! :)

  5. I’m obsessed with pumpkin! What a creative way to use up leftovers. I had my first Starbucks pumpkin latte today and I’ve been bitten by the bug for sure! Jenn from Bulldogs and Brown Sugar

  6. Pingback: Weekly Recap and Football Favorites | Peanut Butter and Peppers

  7. Made your pancakes this morning…my two daughters, 4 and 2, loved them, as did I! I only used 1/4 tsp. stevia for a double batch and used 1/2 cup white and 1/2 cup whole wheat flour, and they were still fab! We topped ours with a dab of blueberry peach jam. Delish! I printed and added it to my recipe collection. I’m expecting #3 in December and really trying to watch my calorie intake, so I love the lower calorie count!

  8. Pingback: Vegetarian Challenge, Day 6 | Think Healthy Thoughts…

  9. Pingback: Weekly Recap

  10. Pingback: Pumpkin Craze Round Up – 23 of my Favorite Pumpkin Recipes

  11. My daughter has become ill and now needs low-sodium diet.
    Will the recipe work if I leave out the salt (or use salt-substitute and use reduced-sodium baking soda?
    She LOVES pumpkin pancakes and these look delicious but a little high in sodium.

    Thank you

    • Hi Sherry, The pancakes may turn out a tad flat, but the flavor will still be amazing! I’d say give it a shot and see how it works out. The salt and baking soda is what gives it the fluff. I have never used salt substitute or reduced sodium baking soda, but my guess is that they will work. Let me know how it turns out for you.

      I am sorry your daughter is ill. I understand how tough it might be. I will say my prayers for her.

  12. Just found this recipe on Pinterest. These were very yummy! Not too sweet, but perfect with a little syrup and butter. I have a very happy tummy right now :)