Pumpkin Spice Pancakes w/ Pumpkin Butter

24 Oct

Incorporating pumpkin more and more into the start of my day = success.  This recipe was adapted slightly from the Skinnytaste version.  I wanted a bit MORE pumpkin and I used pumpkin butter from a country store.  In the future, I’d sub the oil for greek yogurt to save more fat and add some additional protein.  These are so good and fluffy- you’ll have no regrets cooking these up.  A nice Halloween weekend breakfast perhaps?  I promise it won’t ruin how awesome you look in your costumes 🙂

 

 

 

 

 

 

Ingredients:

 

  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup – 1/2 cup canned pumpkin
  • 1 tbsp brown sugar
  • 1 cup skim milk
  • 3 large egg whites
  • 2 tsp vegetable oil
  • 1 tsp vanilla
  •  cooking spray
  • pumpkin butter or maple agave for topping

Directions:

  1. Combine all dry ingredients in a large bowl.
  2. In medium bowl, combine milk, egg whites, canned pumpkin, and vanilla.  Mix until no dry spots remain, but be careful not to over do it on the mixing.
  3. Heat a large skillet on medium heat. Spray nonstick spray to lightly coat and pour 1/4 cup of pancake batter.
  4. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Top each serving with an about 2 tbsp pumpkin butter or maple agave if you prefer.
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