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Health Information Library Recipes Whole-wheat pumpkin pancakes

Whole-wheat pumpkin pancakes

Nutrition Facts

Serving Size 1 pancake
Calories 167

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 5 g
Sodium 432 mg
Cholesterol 56 mg
Dietary fiber 4 g
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

If you want to prepare the batter ahead of time, keep the dry and wet ingredients separate until ready to cook.

Ingredients

(Serves 10)
  • 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 saute 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.

Last Updated: April 19th, 2016