Skinny Pumpkin Pancakes

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Delicious Pumpkin Pancakes made with healthier ingredients!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: pancake recipes, pumpkin pancakes

Servings: Pancakes

Author: Alyssa Rivers

Ingredients

1 cup white whole wheat flour
1 cup white all-purpose flour can use 2 cups all-purpose if white whole wheat isn't available
1 tablespoon baking powder
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 egg whites, slightly beaten
1 ½ cups skim milk
2 tablespoons canola oil
½ cup canned pumpkin

Instructions

In a large mixing bowl, whisk the flours, baking powder, ginger, nutmeg, salt, cinnamon, and brown sugar.
In a separate medium-sized mixing bowl, whisk together the egg whites, milk, oil, and pumpkin.
Add the pumpkin mixture to the flour mixture and mix until just combined. If the batter seems too thick, add a little milk to thin it out to the desired consistency.
Heat a griddle or skillet on medium heat and spray with cooking spray. Pour the batter onto the heated griddle or skillet using a 1/4 cup measuring cup.
Flip the pancake when bubbles appear at the top. Serve with buttermilk syrup and enjoy!

Nutrition

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