When I told my so it was National Pancake Day, he almost jumped out of his skin with excitement. He loves making pancakes almost as much as he loves eating them. Yet, we all know that white flour, sugar, and syrup are not part of a healthy diet. Since I am trying to cut down on refined sugar and white flour in my family, I challenged him to find a recipe to suit out new changes. He found a fantastic recipe that is so good you won’t miss a thing. I did not use syrup on my pancakes. I substituted with low fat whipped topping sprinkled with a little cinnamon and brown sugar. My son used pure maple syrup. I suppose some things will ever get a true healthy twist to it. Everyone was very satisfied and happy with a pumpkin pancake breakfast. I think we found a new family recipe. Now, if only I could find a way to justify adding in chocolate chips!
Low Fat Pumpkin Pancakes
1 1/2 cups low fat milk
1 cup pumpkin puree
1 egg substitute or two egg whites
2 tablespoons applesauce
2 tablespoons vinegar
2 cups all-purpose whole grain white or whole grain wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.
Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.