Pumpkin Pancakes with Orange Syrup

These antioxidant-loaded pancakes are perfect brunch fare. Top this low-fat recipe with a healthful easy-to-make orange syrup.

5,524views
3 users rated this recipe an average rating of 2.0
  • Makes: 8 servings
  • Start to Finish: 30 mins
Rate me!


Pumpkin Pancakes with Orange Syrup
Ingredients
2
tablespoons brown sugar
1
tablespoon baking powder
1/2
teaspoon salt
1/2
teaspoon pumpkin pie spice
1 1/2
cups fat-free milk
1
cup canned pumpkin
1/2
cup refrigerated or frozen egg product, thawed
2
tablespoons cooking oil
 
Nonstick cooking spray
1
recipe Orange Syrup
1
orange, peeled and sectioned (optional)
Directions
  1. In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of flour mixture.
  2. In another medium bowl combine the milk, pumpkin, egg product, and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
  3. Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook about 2 minutes more or until golden brown. Serve warm with Orange Syrup and, if desired, orange sections. Makes 8 servings.
Orange Syrup
Ingredients
1
cup orange juice
2
tablespoons honey
2 1/2
teaspoons cornstarch
1/4
teaspoon ground cinnamon
Directions
  1. In a small saucepan stir together orange juice, honey, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.
Nutrition Facts (Pumpkin Pancakes with Orange Syrup)
    Per serving:
  • 220 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 mg chol.,
  • 348 mg sodium,
  • 39 g carb.,
  • 2 g fiber,
  • 13 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X