Saturday, January 12, 2013

Pumpkin Pancakes

These whole wheat pancakes are eggless, fat free, and flavored with pumpkin puree.


I like to make breakfast on the weekends.  I'm not a usual breakfast eater.  During the week it's just a granola bar or a smoothie, but  on the weekends I like to go all out (granted by the time I finish cooking it's usually more of a brunch or lunch but that's fine with me and Hubby).  This time I was out of eggs and only had a couple of strips of bacon so it took me a while to decide what to make.  I usually like a little salty with sweet for breakfast so I was definitely going to cook the bacon but it  wouldn't be enough, so I added some hash brown potatoes and pancakes.  My only problem was that I didn't have an egg for the pancakes.  Then I remembered I had a can of pureed pumpkin.  I know that mashed bananas are sometimes used as a substitute for eggs in baking, so why not pumpkin?  So I experimented and it worked, the pancakes were fluffy and soft and pumpkiny.  I will definitely make these again with or with or with out an egg.  Also these pancakes are fat free.  There is no oil or butter in the mix, however, I cooked them with butter and then topped with butter because I like the flavor.  If you have a good non-stick pan you may not need any oil or butter and you can make these really fat free if you want.

This recipe is modified from Low Fat Whole Wheat Pancakes

Ingreients:

3/4 cup whole wheat flour
2 Tbsp flax seed meal
2 Tbsp oat bran
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
1/2 cup pumpkin
1 cup skim milk kefir
2 Tbsp honey


Mix all of the dry ingredients in a medium bowl.  I use the flax and oat bran because I had it and it adds a little more fiber and nutrition.  You could just use 1 cup of whole wheat flour and omit the flax and oats.

In a separate small bowl mix the wet ingredients (pumpkin, kefir, and honey).  I used kefir instead of buttermilk because I had it and I make it with skim milk so I know it's fat free.  You could of course use buttermilk but I don't know if there is fat free buttermilk.  You could also use sour milk which is just 1 cup of milk with 1 tsp of vinegar and use skim milk.

When ready to make the pancakes, add the wet ingredients to the dry and stir until just mixed.  Then fry in a non-stick pan or on a griddle set to medium heat (I used an ice cream scoop to size these pancakes).  When edges set and you start to see bubbles, flip the pancake and cook the other side.  Makes 5 pancakes.  Serve with maple syrup. Enjoy.




4 comments:

  1. Very yummy sounding and so healthy, I love it when those two words go together!

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    1. Cafe, thanks for coming back. These were a total experiment and I think they were pretty healthy even if I cooked them in butter.

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  2. I would love a short stack of your pancakes. They really sound delicious. I hope you have a wonderful day. Blessings...Mary

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    1. Hey, thanks Mary I appreciate you stopping by.

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