Looking for the perfect brunch recipe that’s both nutritious and delicious? Packed with the warm, cozy flavors of pumpkin and cinnamon, these pancakes are not only a treat for your taste buds but also a wholesome option to start your day.
Servings: 10
Nutritional Information Per Serving
- 167 calories
- 5 g total fat
- 1 g saturated fat
- 0 g transfat
- 2 g monounsaturated fat
- 56 mg cholesterol
- 432 mg sodium
- 27 g total carbohydrate
- 4 g dietary fiber
- 7 g total sugars
- 6 g protein
Ingredients
- 1 cup Greek fat-free plain yogurt
- 1 cup water
- 3 eggs
- ¾ cup pumpkin puree
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 cups whole-wheat flour
- 1/3 cup brown sugar
- 2 tablespoons sucralose (Splenda)
- 2 tablespoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
Directions
- In a medium bowl, combine the yogurt, water, eggs, pumpkin, oil and vanilla.
- In another medium bowl, combine the flour, brown sugar, sucralose, baking powder, cinnamon and salt.
- Slowly add the wet ingredients to the dry ingredients and whisk until well-incorporated.
- Heat a nonstick saute pan over medium heat and lightly coat the pan with cooking spray.
- Pour 1/4 cup of the batter into the pan. Cook the pancake for approximately 2 minutes or until the top surface is bubbly and the edges are slightly brown.
- Flip the pancake using a spatula and cook for another 2 to 3 minutes. Repeat this process until all of the pancake batter is used.
Dietitian’s tips:
- If you want to prepare the batter ahead of time, keep the dry and wet ingredients separate until ready to cook.
- To make this plant based, use a yogurt substitute and an egg substitute.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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