Recipe: Whole Wheat Pumpkin Pancakes

A Fall spin on a classic breakfast, these pancakes will be a hit for the whole family. Packed with fiber and flavor! Serve with a side of fruit or alongside an egg for a higher protein breakfast.

Number of servings: 10

Serving Size: 1 pancake

Ingredients

• 1 cup Greek fat-free plain yogurt
• 1 cup water
• 3 eggs
• 3/4 cup pumpkin puree
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 2 cups whole-wheat flour
• 1/3 cup brown sugar
• 2 tablespoons sucralose (Splenda)
• 2 tablespoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

 Directions

In a medium bowl, combine the yogurt, water, eggs, pumpkin, oil and vanilla. In another medium bowl, combine the flour, brown sugar, sucralose, baking powder, cinnamon and salt. Slowly add the wet ingredients to the dry ingredients and whisk until well-incorporated.

Heat a nonstick sauté pan over medium heat and lightly coat the pan with cooking spray. Pour 1/4 cup of the batter into the pan. Cook the pancake for approximately 2 minutes or until the top surface is bubbly and the edges are slightly brown. Flip the pancake using a spatula and cook for another 2 to 3 minutes. Repeat this process until all of the pancake batter is used.

Nutritional analysis per serving:

• Calories 167
• Total Fat 5 g
• Saturated fat 1 g
• Trans fat 0 g
• Monounsaturated fat 2 g
• Cholesterol 56 mg
• Sodium 432 mg
• Total carbohydrate 27 g
• Dietary fiber 4 g
• Total Sugars 7 g
• Protein 6 g

For more recipes like this, visit Mayo Clinic Healthy Recipes