Pumpkin Pancakes
Leigh Beisch
Ingredients
- 1/2 cup canned pumpkin
- 1/2 cup low-fat vanilla yogurt
- 1/4 teaspoon baking soda
- 1 large egg yolk
- 1/4 cup cake flour
- 4 large egg whites
- 1/4 teaspoon salt
- Cooking spray
- Maple syrup or honey
Preparation
Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.
Print
- Yield: 4 servings (serving size: about 2 pancakes, without syrup or honey)
Nutritional Information
| Calories per serving: | 90 |
|---|---|
| Fat per serving: | 2g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 1g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 7g |
| Carbohydrates per serving: | 12g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 55mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 299mg |
| Calcium per serving: | 69mg |
Good to Know
Festive and flavorful, these pancakes contain half the calories of those made with buttermilk. Plus, pumpkin contains beta-carotene, which may reduce the risk of developing certain types of cancer and offer protection against heart disease.This Recipe Is
Health
