I seriously don’t know what has gotten into me. I am obsessed with baking things with pumpkin. I have never been a pumpkin fan until this year. Maybe my tastes are maturing.
Since I got up so early on Sunday, thanks to the time change, I decided to make some pumpkin pancakes. I also tried to make them a little healthier, choosing whole wheat flour and almond meal to substitute the AP flour. I also threw in some protein powder to make them a little hardier.
I also got rid of most of the fat in the recipe by using Greek yogurt instead of butter. I used almond milk, but nonfat milk could be substituted as well.
According to Alton Brown, one should never over mix pancake batter, so I mix all my wet ingredients together and dry ingredients, then add the wet to the dry and whisk until just combined.
On a hot pan, I sprayed some baking spray and ladled on the batter. It is a little thicker than traditional pancake batter, so I spread it out so the pancakes wouldn’t be too thick.
After about a minute and a half I flipped them.
Since I had recently made the pumpkin cupcakes with the cheesecake frosting (and had cream cheese left over) I thought I would make something similar for these pancakes. I knew B wouldn’t want any sauce (he doesn’t like cream cheese), so I only made enough for myself. I mixed softened cream cheese with Greek yogurt and maple syrup.
It formed a thick sauce or thin frosting, depending on how you look at it. Then I just poured it over the pancakes. And let me tell you, it was delicious! And, not all that unhealthy! Less fat & sugar than normal pancakes, plus made with whole wheat flour so they have more fiber.
Recipe after the jump!
Healthier Pumpkin Pancakes
Servings: 6 pancakes
1/2 cup whole wheat flour
1/3 cup all purpose flour
2 tbsp almond meal
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 cup pumpkin puree
1/4 cup Greek yogurt
1/2 cup almond milk
1. In a large bowl combine flours, almond meal, baking powder, baking soda, salt, and pumpkin pie spice.
2. In a medium bowl combine pumpkin puree, Greek yogurt, almond milk, and egg.
3. Pour the pumpkin mixture into the flour mixture and slowly whisk all ingredients together, gradually mixing in the flour. Do not over mix.
4. Heat a skillet on medium heat. Coat the top of the skillet with melted butter or cooking spray. Spoon about 1/2 cup of the mixture on to the hot skillet. Use the bottom of the spoon to spread out if it doesn’t on its own.
5. Once bubbles form on the top, or a spatula can cleanly go under the pancake, flip the pancake. Cook on the other side for about 2 minutes.
Maple Cream Cheese Sauce
1 tbsp low fat cream cheese, softened
1 tbsp Greek yogurt
1 tbsp maple syrup
1. In a small bowl or cup, whisk all ingredients together until fully combined.
2. When ready to serve, drizzle over top of the pancakes.