Time to get pumped up for pumpkin! Have you done any holiday baking yet this season? If so, you’ve probably noticed that almost every pumpkin recipe calls for just ½ c. of pumpkin.
What do you do with the leftover pumpkin sitting in the can? Whatever you do – no need to throw it out! Store it in a seal-tight container and you are well on your way to an extra special breakfast, any day of the week. A quick and easy weekday recipe is my Pumpkin Spice Oatmeal. On a lazy weekend morning, however, I love to make a big batch of Whole Wheat Pumpkin Pancakes.
As you look over my Whole Wheat Pumpkin Pancake recipe there is one thing you might notice: zero oil or butter is required. Instead, these little cakes are kept moist and fluffy with the addition of pure pumpkin and plain yogurt. So, instead of adding calories with pure fat, you are adding in nutritious calories full of vitamins, protein, and fiber. After all, shouldn’t we make our calories work for us and not the other way around?
Your family is waiting.
Whole Wheat Pumpkin Pancakes
- Whisk eggs in a medium bowl.
- Add all remaining ingredients and mix until just combined. (Be careful not to over mix.)
- Heat griddle or large frying pan to medium. Spray with non-fat cooking spray and pour batter, about ⅓ c at a time. Heat 2-3 minutes per side. It is important to keep pan at medium or lower to allow time for the thick batter to cook thoroughly without burning the outsides.
- Serve warm with maple syrup.