HEALTHY PUMPKIN PANCAKES RECIPE | BBC GOOD FOOD
Make the most of the sweet flavours of butternut squash to rustle up these healthy pancakes. Use a really good non-stick pan and you won't need any butter
Provided by Lulu Grimes
Categories Brunch, Lunch, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Makes 9 large or 27 mini pancakes
Number Of Ingredients 5
Steps:
- Tip the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the butternut squash, followed by the egg yolk.
- Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, tip everything into a blender and whizz it.
- Whisk the egg white until stiff, then fold it into the batter.
- Heat a non-stick pan and cook 1 large or 3 small pancakes at a time (if making small pancakes, use 1 tbsp for each). Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to make sure it doesn’t get too brown. Repeat with the remaining mixture.
Nutrition Facts : Calories 108 calories, FatContent 2 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.11 milligram of sodium
PUMPKIN PANCAKES RECIPE | EATINGWELL
This healthy whole-grain pumpkin pancake recipe produces fluffy cakes with a beautiful orange hue from pureed pumpkin and light crunch from toasted pecans. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.
Provided by Stacy Fraser
Categories Healthy Buttermilk Pancakes Recipes
Total Time 1 hours 0 minutes
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.
- Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
- Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Nutrition Facts : Calories 200.9 calories, CarbohydrateContent 27.1 g, CholesterolContent 28.7 mg, FatContent 8.1 g, FiberContent 4 g, ProteinContent 6.8 g, SaturatedFatContent 1.1 g, SodiumContent 379.1 mg, SugarContent 5.7 g
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- In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together milk and pumpkin puree, then add eggs and stir in vanilla. Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes then flip and cook the other side until golden, another 3 minutes. Repeat with remaining batter.
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