Yield: 4 servings
Pumpkin Spice Pancakes with Pumpkin Butter
These whole wheat pancakes are lightly seasoned with brown sugar, pumpkin pie spice, vanilla, and topped with pumpkin butter for a hearty Autumn breakfast. Low fat, high in fiber and just plain good or you!
Ingredients
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin butter or canned pumpkin
- 1 tbsp brown sugar
- 1 cup 1% milk
- 3 large egg whites
- 2 tsp oil
- 1 tsp vanilla
- butter flavor cooking spray
- 1/2 cup pumpkin butter for topping
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Instructions
- Mix all dry ingredients in a bowl.
- Combine milk, egg whites and pumpkin butter or canned pumpkin in a bowl and mix until smooth.
- Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
- Heat a large skillet on medium heat.
- Spray oil to lightly coat and pour 1/4 cup of pancake batter.
- When the pancake starts to bubble and the edges begin to set, flip the pancakes.
- Repeat with the remainder of the batter.
- Top each serving with an additional 2 tbsp pumpkin butter.
- In addition you can top with maple syrup or agave, (extra points)
Nutrition
Serving: 2pancakes 2 tbsp pumpkin btr, Calories: 254.3kcal, Carbohydrates: 51.6g, Protein: 9.1g, Fat: 3.4g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 322mg, Fiber: 3g, Sugar: 6.3g
Blue Smart Points: 8
Green Smart Points: 9
Purple Smart Points: 8
Points +: 7