Cinnamon-Ginger Pumpkin Pancakes

Cinnamon-Ginger Pumpkin Pancakes

Cinnamon-Ginger Pumpkin Pancakes

Satisfy your pumpkin spice craving with these satisfying pancakes boasting 13 grams of high-quality protein and 5 grams fiber per serving to help keep you energized and satisfied throughout the morning. These pancakes are also a good source of iron and vitamin A. Dip the pancakes into applesauce instead of syrup, if you’re avoiding added sugars, for a sweet addition.

Cinnamon-Ginger Pumpkin Pancakes

1/2 cup old-fashioned rolled oats

1 teaspoon baking powder

1/4 teaspoon each ground cinnamon and ginger

2 large eggs

1/4 cup canned 100% pure pumpkin

2 tablespoons no-added-sugar applesauce, plus extra for dipping

1 teaspoon vanilla extract

Cooking oil spray

Grind the oats, baking powder and spices in a blender until pulverized, about 1 minute. Add the eggs, pumpkin, applesauce and vanilla, and blend just until all dry ingredients are moistened, scraping the bottom of the blender a couple times with a small spoon or rubber spatula while the blender is off.

Heat a large skillet on medium heat and coat with cooking oil spray. Scoop a scant 1/4 cup batter for each pancake into the pan and cook on each side until golden, about 2 minutes. Serve pancakes with additional applesauce.

Prep time: 5 minutes

Cook time: 5 minutes

Makes 2 servings, 3 pancakes each

Nutrition Facts (per serving): 245 calories, 8 g total fat (2 g saturated fat, 0 g trans fat), 450 mg sodium, 212 mg cholesterol, 30 g total carbohydrate (5 g fiber), 13 g protein, 18% DV iron, 6% DV calcium, 15% DV Vitamin A, 8% DV Vitamin C.

More Decadent Desserts that Won’t Harm Your Diet:

Hawaiian Dream Ice Cream
Ooh La Latte Pops

Cinnamon-Ginger Pumpkin Pancakes

Cinnamon-Ginger Pumpkin Pancakes

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: April 1, 2015

  • Yield: 6 pancakes (2 Servings)
  • Prep: 5 mins
  • Cook: 5 mins
  • Ready In: 10 mins

Satisfy your pumpkin spice craving with these satisfying pancakes boasting 13 grams of high-quality protein and 5 grams fiber per serving to help keep you energized and satisfied throughout the morning. These pancakes are also a good source of iron and vitamin A. Dip the pancakes into applesauce instead of syrup, if you’re avoiding added sugars, for a sweet addition.

Ingredients

Instructions

  1. Grind the oats, baking powder and spices in a blender until pulverized, about 1 minute. Add the eggs, pumpkin, applesauce and vanilla, and blend just until all dry ingredients are moistened, scraping the bottom of the blender a couple times with a small spoon or rubber spatula while the blender is off.
  2. Heat a large skillet on medium heat and coat with cooking oil spray. Scoop a scant 1/4 cup batter for each pancake into the pan and cook on each side until golden, about 2 minutes. Serve pancakes with additional applesauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

 

GET MY FREE CLEAN EATING GROCERY LIST

This is the EXACT list of foods I buy and feed my family to create delicious, nourishing, whole-food meals. You'll also receive my monthly newsletter.

it's free!
I will never share your email with third parties.