Savory pancakes are a big hit in our house and this version made with pumpkin is the perfect fall weekend breakfast.
The Grillmaster often shies away from pumpkin, saying it’s too earthy a flavor for him. He’s not a huge fan of pumpkin pie (too intense), but will eat pumpkin dishes that are cut with something else that is creamy (Spiced Pumpkin, Lentil and Goat Cheese Salad) or sweet (Pumpkin Pineapple Muffins). He loved these pancakes, especially once we added a creamy, sweet topping.
These pancakes are filling and you won’t be hungry for quite a while after eating them, which has not been my experience with most pancakes. We had a few leftover, so we stored them in the refrigerator and heated them in the microwave the next day. The flavors in the leftover pancakes were even more pronounced and we actually preferred the day-old ones.
These pancakes are a good source of Vitamin A and Selenium. They are a bit high in Cholesterol and Sodium, however. The topping is full of Calcium and Vitamin C.
Watching your Cholesterol? Use ¼ cup egg substitute instead of the egg yolks.
Watching your Sodium? Skip the salt.
Pressed for Time? Make the pancakes and topping the night before and refrigerate. In the morning, reheat the pancakes in the microwave for a quick breakfast at home or take them to work with you. You could also freeze them in single-serving portions in zipper top bags, then transfer a package to the refrigerator the night before you want to serve them. If you don’t want to deal with making the pancakes at all, pop some frozen whole-grain waffles in the toaster and serve with the Applesauce-Yogurt Topping and sliced almonds.
What topping would you serve with these pancakes?
1 cup all-purpose flour
2 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
½ cup pumpkin purée, fresh cooked or canned
½ Tbsp maple syrup
1 cup nonfat milk
2 eggs, separated (at room temperature)
2 Tbsp vegetable oil
In a large bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
In a medium bowl, whisk together pumpkin, maple syrup, milk, egg yolks and oil. Pour into dry ingredients and mix well.
Beat egg whites with electric mixer until soft peaks form. Fold into pumpkin mixture.
Heat a nonstick griddle over medium-high heat. Once it’s hot, remove from heat and spray with cooking spray. (Don’t spray near the burner!) Return to heat and use a 1/3 cup measure to pour batter onto griddle. I can fit four pancakes on an 11- x 11-inch griddle. Once pancakes have set on the bottom, flip and cook until golden brown and done in the middle. Remove to a platter and keep warm while you make the remaining pancakes. Spray the griddle with cooking spray (off the heat) before each batch.
Serve with Applesauce-Yogurt Topping.
Makes 4 servings (12 pancakes)
Per serving (3 pancakes): 251 calories, 10g fat (1g sat), 107mg cholesterol, 830mg sodium, 31g carb, 2g fiber, 6g sugar, 9g protein
½ cup unsweetened applesauce
¼ cup lowfat vanilla yogurt
dash of ground cinnamon
In a small bowl, combine applesauce, yogurt and cinnamon. Mix well.
Makes 4 servings (3/4 cup)
Per serving (3 Tbsp): 26 calories, 0g fat (0g sat), 1mg cholesterol, 11mg sodium, 6g carb, 0g fiber, 5g sugar, 1g protein