These are the ideal pancakes for Autumn when the leaves are turning all beautiful colors of browns, yellows and reds! Perfectly light for all palates. For all pumpkin lovers! They go great with Maple Syrup, Honey, Cottage Cheese, and Light Sour Cream! They’re also very high in fiber as well as protein! Definitely guiltless for the ultimate breakfast!
I got this recipe from skinnytaste.com Thanx Gina!
Servings: 4 • Size: 2 pancakes
Calories: 200 • Fat: 1g • Protein: 9.1 g • Carb: 51.6 g • Fiber: 3.0 g
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 canned pumpkin
1 tbsp brown sugar
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
cooking spray
Directions:Mix all dry ingredients in a bowl. Combine milk, egg whites and canned pumpkin, brown sugar, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.
Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Keep covered with foil until you are finished to keep warm. Enjoy!