Whole Wheat Pumpkin Pancakes
Spice up your breakfast with these fall flavored pancakes.
Recipe adapted from Dairy Council of California.
Whole wheat pastry flour has more protein, fiber, and nutrients without making these pretty pancakes too dense. Instead of syrup, try serving with yogurt, warm berries, cooked apples, and/or a sprinkle of slivered almonds.
2 ½ cups whole-wheat pastry flour
2 tablespoons baking powder
3 teaspoons cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
2 cups low-fat buttermilk
¼ cup olive oil
1 cup pumpkin puree
Combine flour, baking powder, salt, cinnamon, and ginger in a large bowl. Whisk together eggs, buttermilk, olive oil, and pumpkin puree in a large bowl. Add the wet ingredients to the dry ingredients. Mix until just incorporated.
Heat a griddle over medium heat. Pour ¼ cup of pancake batter and cook until small bubbles appear and the sides are set. Flip and cook until golden brown.
Per serving: 265 calories, 10 g total fat, 2 g saturated fat, 37 g carbohydrates, 8 g protein, 7 g fiber, 496 mg sodium, 96 mg potassium, 7 mg magnesium, 189 mg calcium