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.

Cinnamon-Ginger Pumpkin Pancakes

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. In fact, this recipe was created for my segment on the Emmy-Award winning show, The Doctors, when one of the MDs was trying to kick her sugar habit! Catch the full segment here, which includes two other decedent desserts that won’t harm your diet!

Want more recipes and tips like these? Get these delivered straight to your inbox twice per month.
Print Recipe

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:
Ooh La Latte Pops
Hawaiian Dream Ice Cream
Dark Chocolate Banana Pops with Pecans

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.