Happy happy Halloween everyone! It's my favorite holiday and I always like to do something a little special for it. My little girl is quite a pancake fiend. I would venture guess that she eats pancakes for breakfast just about every other morning. Except for Saturday; that is 'donut' day around here.
At any rate, with all the great pumpkin flavors going around this time of year, I thought it would be a great time to make a healthier pumpkin pancake!
No matter your age or pancake preference, these whole wheat pumpkin pancakes are a great way to start off any fall morning! They are really easy to mix up and cook. Plus, they taste amazing with just a subtle hint of pumpkin and spice in there.
Again with the super extra crisp bacon, I know. I like it almost burned!
While these pancakes are easy enough to whip up any old morning, they are a pretty spectacular for Halloween or Thanksgiving morning as a 'special' sort of treat. It's something that adults and kids alike will love.
Seriously. Who doesn't like pancakes?
Thankfully, these are whole wheat and actually quite low in the calorie department. Plus, you know... pumpkin just makes everything better!
I topped mine with agave nectar, pumpkin butter, banana slices and a little bit pumpkin pie spice over it all. But, some dried cranberries, walnuts, or pecans would have been a nice addition too! Or maybe even some sort of festive fall granola.
My daughter, of course, preferred chocolate chips on hers.
Healthified Whole Wheat Pumpkin Pancakes
Servings: 4 • Size: 2 Pancakes • Calories: 183.5 • Fat: 1.6 g • Carb: 31.3 g • Fiber: 5.1 g • Protein: 8.8 g • Sugar: 5 g • Sodium: 329.2 mg
1 C. Whole Wheat White Flour
1/2 Tbsp. Brown Sugar
1/2 Tbsp. Sweetner (I used Stevia in the Raw.)
2 Tsp. Pumpkin Pie Spice
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 C. Fat Free Milk
1/2 C. Pumpkin Puree (Not pie filling!)
1 Whole Large Egg
1 Tsp. Vanilla Extract
Combine the dry ingredients in a large bowl together until well blended.
Whisk the wet ingredients together in a separate and smaller bowl.
Add the wet ingredients to the dry ingredients and stir just until the batter is incorporated and no lumps of flour remain.
Heat a medium skillet over medium heat and give it a light coat of non-stick spray.
Scoop 1/4 c. batter out onto the heated skillet and allow to cook for a minute or two. Once you start to see 'bubbles' and the batter has set slightly, use a spatula to carefully flip the pancake over. Continue to cook for another minute or so until the pancake is cooked through.
Transfer the pancake from the pan to a plate.
'Rinse and repeat' for the remaining batter.
I ended up getting exactly 8 pancakes from this mixture - enough for 4 servings of 2 pancakes each.
Plate your pancakes and serve with toppings of your choice.
I topped mine with some agave, pumpkin butter, some fresh banana slices and a sprinkle of pumpkin pie spice!