Sunday, November 15, 2015

Whole Wheat Pumpkin Spice Pancakes

These moist pancakes are lightly spiced for the palate of a young child. If you like a bit more pizzazz, you can increase the spices or add others. Cinnamon and pumpkin pie spice both work nicely here.


    2 cups whole wheat pastry flour
    4 tsp baking powder
    1 tsp baking soda
    1/2 tsp ground nutmeg
    1/2 tsp ground ginger
    1/4 cup brown sugar
    1 egg yolk
    2 cups skim milk
    1 cup canned pumpkin
    3 Tbsp apple butter
    3 egg whites


    1. In a large bowl, whisk together the flour, baking powder, baking soda, and spices.

    2. In a separate bowl, mix together the egg yolk, pumpkin, brown sugar, and apple butter. Stir in milk until well-blended.

    3. All at once, add milk mixture to dry ingredients and stir just until combined.

    4. In a medium bowl, beat egg whites until light and fluffy (you can use a fork, whisk, or electric beater for this). Fold egg whites into batter.

    5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray, Cook until evenly browned on both sides.

    Recipe makes 20 pancakes (when the 1/4 cup measure is used).

    Recipe posted in SparkPeople

  • Calories: 74.1
  • Total Fat: 0.5 g
  • Cholesterol: 9.7 mg
  • Sodium: 182.1 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.3 g