Servings: 9 pancakes
Calories: 47.6kcal
Equipment
- mixing bowl
- measuring spoons and cups
- Wooden spoon
- spatula
- Cuisinart Deluxe Griddler, electric skillet or regular skillet
Ingredients
- 1½ c Fiber Gourmet flour blend; you can substitute with all purpose flour
- 3½ tbsp spoonable Truvia with Stevia OR sweetener equivalent to ½ c of sugar
- 3 tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- 1 pinch salt
- ¾ c Libby's canned pure pumpkin
- 2 egg whites OR 1 large whole egg
- 1 tsp vanilla
- ½ c skim milk or almond milk or your favorite substitute
- ½ c water
Instructions
- Place the Fiber Gourmet flour blend, sweetener, baking powder, cinnamon, ginger, nutmeg and salt into a mixing bowl. Use a fork or wooden spoon and combine the dry ingredients.
- Add the pumpkin purée, egg whites, vanilla, skim milk and water to the bowl with the dry ingredients. Mix the wet ingredients into the dry ingredients until you have pancake batter. It is OK for there to be some lumps in the batter. If the batter is too thick, add additional water, a tbsp at a time, until you are happy with the consistency of the batter.
- I opened my Cuisinart Deluxe Griddler and used both sides of the grill with the griddle plates in. I preheated the griddle plates to 325℉. If you don't have a griddler, use a griddle or skillet on your cook top. When a few drops of water danced around on the heated griddle plates or skillet, you are ready to start cooking the pancakes.
- Pour ⅓ c of pumpkin pancake batter onto the griddler. I used the bottom of the measuring cup to spread the batter out into a decent size pancake. I was able to get 2 pancakes on each griddler plate.
- Cook the pan cakes 3-4 min. The top of the pancake should start to look dry even though it is still uncooked. Flip the pancakes and cook the other side for 3-4 min. The pancakes should be golden brown.
- Transfer the cooked pancakes to a oven safe plate. Pour more batter onto the griddler and cook another batch of pancakes. Continue these steps until all the batter is used. I consistently get 9 pancakes out of this recipe.
- Pop the cooked pancakes in a warm oven to keep them hot until all the pancakes are cooked.
- When all the pancakes are cooked, serve with I Can't Gelieve It's Not Butter Light and sugar free maple syrup and enjoy.
- Instead of maple syrup, you can serve these pancakes with chopped apples dusted with cinnamon and cooked until soft.
Notes
I used Fiber Gourmet flour blend in this recipe and it reduced the points by half in comparison to all purpose flour. You should be able to substitute in your favorite flour substitute instead.
I have made this recipe with skim milk and almond milk and both worked fine. You should be able to substitute in your favorite dairy replacement.
The nutritional info for a pumpkin pancake made with Fiber Gourmet flour blend is at the very bottom of the recipe card.
The nutritional info for a pancake made with al purpose flour is below.
cal 90.1 kcal | fat 0.3 g | sat. fat 0 g | 18.3 g | fiber 2.5 g | tot. sugar 0.8 g | protein 3.3 g | sodium 208.2 mg
Nutrition
Serving: 1pancake | Calories: 47.6kcal | Carbohydrates: 16.4g | Protein: 4.5g | Fat: 0.5g | Sodium: 231mg | Fiber: 13.2g | Sugar: 0.8g
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