Ingredients for Autumn Pumpkin Spice Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0 Brown Sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup apple butter
- 2 large egg whites
- 1 3/4 cups skim milk
- 1 cup canned pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 large egg
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How to Make Autumn Pumpkin Spice Pancakes
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 3/4 cups milk, 1 cup pumpkin puree, 1/2 cup apple butter, and 1 large egg.
- In a clean bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the wet ingredients.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/3 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or chopped nuts.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
37g
Fat
1g
Carbs
13g
