I’m a breakfast lover. Not only because it’s the time of the day when I allow myself to eat more carbs but also because it’s such a cozy moment.
On weekends, it gets so much better. Usually, we have time for table talking and extend the breakfast moment.
Chatting over breakfast, priceless!
These pancakes are the perfect breakfast for this season. They are super moist, fluffy and packed with incredible fall flavor… Not to mention their beautiful orangey color! We really loooved these pancakes.
I tried to make them as healthy as possible. They are low sugar, low fat and half whole wheat.
I topped my pancakes with roasted almond butter and sliced bananas.
Seriously, too good!
Pumpkin Pancakes: 7 pancakes of 13 cm diameter
Version adapted from this recipe
- 65g all-purpose flour
- 65g whole grain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon light brown sugar
- 1 tablespoon white sugar
- 140g pumpkin puree
- 100g low fat greek yogurt (I used 0% fromage blanc)
- 70g low fat milk
- 1 medium egg
- 1 tablespoon coconut oil, melted (first time cooking with this and loved it!)
- Extra butter for cooking.
- Sift flours, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- Combine the rest of ingredients in a small bowl until the mixture looks even.
- Pour wet ingredients over the dry ones and mix them with the help of a spatula. The mixture will be thick.
- Set a grill pan at medium temperature and rub a little bit of butter.
- Add mixture enough to form a layer in the grill pan (use the back of a spoon for spreading the mixture if it’s necessary).
- Cook for about 2 minutes or until golden (the appearance of air bubbles will tell when it’s ready). Flip the pancake and cook the other side until golden for about 2 minutes.
- When pancakes are done, serve!
- I’ve made them the night before and kept them at room temperature wrapped in plastic paper. In this case, warm them in the microwave next morning (I guess you could also do this in the oven).
Serving: 1 pancake
Total Fat (g): 3.4
Carbohydrates (g): 19.9
Protein (g): 4.6