Pumpkin Pancakes
Recipe from health.com
Ingredients
- 1/2 cup canned pumpkin
- 1/2 cup low-fat vanilla yogurt
- 1/4 tsp. baking soda
- 1 large egg yolk
- 1/4 cup cake flour
- 4 large egg whites
- 1/4 tsp. salt
- Cooking spray
- Maple syrup or honey
Preparation
Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.
Nutrition Information Per Serving
|
Calories | Fat | Sat. Fat | Trans Fat | Sodium | Carb. | Fiber | Protein |
Pumpkin Pancakes |
90 |
2 g. |
1 g. |
- |
299 mg. |
12 g. |
1 g. |
7 g. |