Pumpkin Pancakes
In this recipe, we aim to transform this classic breakfast into a more nutritious option while maintaining the flavor and texture we all love.
Servings: 4 pancakes
Ingredients
- 1 cup pumpkin puree (240 g)
- 1 small egg
- 1 tablespoon Stevia
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ cup whole wheat flour (55 g)
- 1 teaspoon vegetable oil for the pan
Instructions
- In a large mixing bowl, combine whole wheat flour, stevia, cinnamon and baking powder. Mix until all the ingredients are well incorporated.
- Add the pumpkin pure and egg to the pumpkin mixture. Stir until you have a smooth batter. If the batter appears too thick, you can add a little water to achieve your desired consistency.
- Place a non-stick skillet or frying pan over medium heat and add a teaspoon of vegetable oil. Allow it to heat up. Pour a ladleful of the pancake batter onto the hot skillet to form a pancake. You can adjust the size of the pancake according to your preference.
- Cook the pancake until you see bubbles forming on the surface, which should take about 2-3 minutes.
- Gently flip the pancake with a spatula and cook the other side for an additional 2 minutes or until it's golden brown.
- Repeat steps 4-6 for the remaining batter, adding a little oil to the pan before each pancake if needed. Once the pancakes are cooked, transfer them to a plate.
- Serve your pumpkin pancakes hot with your choice of toppings, such as low-fat cottage cheese, fresh fruits, or a drizzle of maple syrup.
Notes
2 points per serving based on the WW app recipe creator.
Nutrition
Serving: 90g | Calories: 101kcal | Carbohydrates: 18g | Protein: 4.2g | Fat: 2.4g | Saturated Fat: 0.4g | Cholesterol: 35mg | Sodium: 259mg | Potassium: 70mg | Fiber: 3.5g | Sugar: 2.1g | Calcium: 157mg | Iron: 1.1mg