The only thing better than pancakes on Sunday morning is pumpkin pancakes on Sunday morning! Ok I lied…it gets better…the best thing about these pancakes is they are guilt free! With all of the fall treats I’m after this season I’ve got to balance it out with some healthy recipes. Let me tell you, these babies don’t taste “healthy” at all, everyone at your breakfast table will leave satisfied. I absolutely love pancakes but every time I eat them I crash about 30 minutes later. That won’t happen with this recipe…it’s low in calories and light so you don’t need a nap after breakfast! Put together perfectly with all the festive fall spices and of course the main event is pumpkin puree bringing the nutrients!
I’ll take a side of….I love to top my pancakes with a little dab of butter, some maple syrup or honey and fresh berries! But why stop there? Everyone knows the ultimate breakfast struggle is savory or sweet? With these pancakes you can have both…you’re not overdoing it on the sweet side so it leaves you room for more. I like to serve them alongside scrambled eggs and chicken sausage to get my protein fix!
What’s Good? Avocado oil! I always opt for avocado oil when I’m baking or cooking. Why? Well of course it has a long list of health benefits…like heart healthy fats and antioxidants to name a few. It also gives a subtle flavor so don’t think your pancakes will taste like avocado…I’m not sure if that’s a bad thing anyway? Most importantly it has a higher smoke point (approx 520°F). This means it’s going to keep all of the nutrients after cooking. Avocado oil is a great healthy alternative to canola and keeps your pancakes clean! I prefer to use half 100% whole wheat flour, it’s richer in nutrients, and has higher protein and fiber!
Pancake Tips:
- The worst thing about making pancakes for more than 1 is trying to keep them warm without making them soggy. Solution! Set your oven to warm or about 150°F-200°F, place a drying rack on a large sheet pan in the oven. As each pancake comes out put it in the oven on the rack and that’ll keep your pancakes perfect temp and texture!
- Why Cake flour? Pastry flour is great for pancakes and crepes, it keeps them nice and light. However, it’s hard to find pastry flour at most grocery stores and it usually ends up unused in your pantry. Using equal parts all purpose and cake flour creates pastry flour so you can make it yourself!
Enjoy! Happy Fall Ya’ll!
Skinny Pumpkin Pancakes are the perfect way to enjoy a fall treat without the guilt! Made with good for you ingredients, these pancakes aren't just for the weekend!
Ingredients
- ½ cup cake flour
- ½ cup 100% whole wheat flour (you can use all purpose if you prefer)
- 2 teaspoons baking powder
- ¼ teaspoons kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch ground clove
- 1 pinch allspice
- 1 tablespoon coconut sugar
- 1 cup unsweetened original almond milk
- ½ cup organic pumpkin puree
- 1 teaspoon vanilla extract
- 90 grams egg whites (about 3 eggs)
- 2 teaspoons avocado oil
- Avocado oil cooking spray ( I use Chosen Foods 100% Pure Avocado Oil, Expeller Pressed & Naturally Refined)
Instructions
- Get your griddle nice and hot, about 450°F
- In a large bowl combine flours, baking powder, salt, all of the dry spices and coconut sugar. In a separate medium bowl whisk together the milk, pumpkin, vanilla, egg whites and avocado oil. Add the wet ingredients to the dry and whisk until just combined, don’t over mix or pancakes will be dense.
- Once griddle is hot spray with avocado oil and add ¼ cup batter per pancake. When bottoms are golden crispy and tops are bubbling flip and wait until fully cooked.
- Serve with a tab of butter, maple syrup or honey and fresh berries.
Amount Per Serving: Serving Size, 2 pancakes Calories: 143 Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 322mg, Total Carbohydrate: 23g, Fiber: 2g, Sugars: 4g, Protein: 5g
