Oh for you lovers of pancakes and pumpkin I have a recipe for you! Such a perfect fall recipe with less than 250 calories per serving!
My idea for this recipe originated from a previous post "Sunday Morning Oatmeal Pancake for One". To add fiber and reduce the amount of calories (compared to a traditional pancake recipe) both recipes skip the flour and add oats. Compared to my first pumpkin recipe, this time I wanted to create a recipe designed for the whole family (serves 4). With that being said I have also made this recipe as a single serve recipe. You just need to divide the ingredients by 4.
For the glaze I used yogurt to provide a creamy and tart flavor while still not adding significant fat. It seems like I have been adding yogurt to my recipes like crazy lately! Yogurt can add a wonderful moistness and serve as a fat replacer. There will be plenty more recipes with yogurt.
I am excited about additional pumpkin recipes I plan to work on! What are your favorite pumpkin recipes?
2 cups plain oatmeal (uncooked)
10 egg whites
4 teaspoons non-fat milk
4 packets Splenda
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
¾ cup pure pumpkin puree
1 teaspoon vanilla extract
Non-stick cooking spray
8 teaspoons powdered sugar
8 teaspoons non-fat milk
4 teaspoons non-fat greek yogurt
1. Mix all pancake ingredients except oatmeal; once mixed well add oatmeal
2. Spray medium skillet with non-stick spray; heat to medium
3. Spoon about 1/8 of batter in skillet to make about 4.5 inch diameter pancake (batter will be thick – I had to flatten the mixture with back of spoon in skillet); cook about 3-5 minutes; flip until cooked through; repeat for remainder of batter
4. Mix glaze ingredients; drizzle over pancakes
Nutrition: (includes glaze)
Serving size: 2 pancakes • Servings: 4 • Calories: 238.6 kcal • Protein: 16.3 g • Sodium: 296.3 g • Carbs: 38.0 g • Fat: 3.2 g • Fiber: 5.3 g • Sugar: 9.7 g