|Try them with low-fat Greek yogurt and raisins|
What could be better than a hearty, delicious, HEALTHY fall breakfast? A breakfast of the usual buttermilk pancakes + syrup can leave you hungry shortly after you've downed a stack because it's full of only simple carbs (aka no fiber or protein) . That's why I love weekend pancake makeovers. I hope this low-fat, fiber-rich, tasty recipe will leave you satisfied and in a happy autumn mood!
The Nutrition Rundown:
- Whole wheat flour for fill-you-up fiber
- Applesauce subbed for butter to reduce fat and calories
- Pumpkin for fall flavor and vitamin A (healthy skin and immune system!)
|A crowd pleaser!|
(8 medium pancakes or 4 large)
1 ¼ cups whole wheat flour
2 Tbs raw turbinado sugar (white sugar works if you don’t have this)
2 tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp nutmeg
¼ tsp ground cloves
1 cup skim milk
¼ cup canned pumpkin puree (not pumpkin pie filling)
2 Tbs unsweetened applesauce
1 large egg, beaten
Oil or pan spray
|The recipe's nutrition facts|
- Combine all dry ingredients (flour through spices) in medium mixing bowl. Whisk together to combine.
- In separate bowl, whisk together milk, pumpkin, applesauce, and egg.
- Fold wet ingredients into dry until well mixed.
- Heat griddle or skillet over medium heat. Coat/Spray with cooking oil.
- One pan is pre-heated, pour ~1/4 cup batter per pancake onto pan for 8 pancakes, or ~1/2 cup batter for 4 large pancakes. Once top bubbles, flip and heat on other side.
Serve with butter and maple syrup or try with applesauce, Greek yogurt and raisins for something different!