Published January 31, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 25 min
Prep Time: 15 min | Cook Time: 10 min
The pumpkin puree in this recipe makes it a filling breakfast, so you'll be satisfied all morning long. You can substitute pumpkin for pureed winter squashes or mashed sweet potato.
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Calories per serving: |
174 |
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Total Fat 3.6g |
6% |
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Sodium 258mg |
11% |
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Calories per serving: |
174 |
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% Daily Value* |
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Total Fat 3.6g |
6% |
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Saturated Fat 1.0g |
5% |
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Sodium 258mg |
11% |
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Total Carbohydrate 27.9g |
9% |
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Protein 9.7g |
13% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 3/4 cup whole wheat flour
- 1/3 cup instant oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 cup nonfat milk
- 2 eggs
- 2/3 cup pumpkin puree (canned or homemade)
Step by Step:
- Preheat oven to 250°F. In a large bowl, combine flour, oats, baking powder, cinnamon, and allspice. Set aside.
- In another bowl, whisk together milk, eggs, and pumpkin puree.
- Slowly add the wet ingredients to the dry, folding in the mixture. Stir just until the batter comes together.
- Spray a frying pan or skillet with cooking spray and heat to medium-high. Pour about an eighth of the batter into the pan and cook for 3 to 4 minutes, until the surface of the pancake is bubbling. Flip and cook for another 2 minutes on the other side.
- Place finished pancakes on an oven-safe plate or baking dish in the oven to keep warm while you repeat with remaining batter. Serve alone or with maple syrup, powdered sugar, or nuts.
