These light and fluffy pumpkin pancakes taste more like dessert than breakfast!

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

total:
25 mins
Servings:
2
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Ingredients

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Directions

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  • In a medium mixing bowl combine flour, baking powder, pumpkin pie spice and salt. In a second bowl, use a fork to combine the egg whites, milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.

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  • Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining ½ teaspoon of orange peel. Set aside.

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  • Spray a griddle or heavy skillet with nonstick cooking spray. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture.

*Sugar Substitute:

Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.Nutrition Analysis: 276 calories, 12 g protein, 37 g carbohydrate, 10 g total fat (3 g sat. fat), 10 mg cholesterol, 5 g fiber, 14 g sugar, 101% Vitamin A, 64% Vitamin C, 572 mg sodium, 33% calcium, 11% iron, Exchanges 2 starch, .5 fruit, 1 lean meat, 1 fat Carb Choice 2.5

Nutrition Facts

303 calories; total fat 10g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 10mg; sodium 574mg; potassium 423mg; carbohydrates 43g; fiber 5g; sugar 20g; protein 12g; trans fatty acid 0g; vitamin a 4908IU; vitamin c 38mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 333mg; iron 2mg.
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