Skinny Pumpkin Pancakes

Name: Pancake Labu Kurus
Total time: 20 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 cup white whole wheat flour; 1 cup white all-purpose flour (can use 2 cups all-purpose if white whole wheat isn't available); 1 tablespoon baking powder; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 teaspoon ground cinnamon; 2 tablespoons brown sugar; 2 egg whites, (slightly beaten); 1 ½ cups skim milk; 2 tablespoons canola oil; ½ cup canned pumpkin

Delicious Pumpkin Pancakes made with healthier ingredients!

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 17 views

👨‍🍳 Start Cooking

Foto: The Recipe Critic

Ingredients

8 servings

1 cup white whole wheat flour
1 cup white all-purpose flour (can use 2 cups all-purpose if white whole wheat isn't available)
1 tablespoon baking powder
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 egg whites, (slightly beaten)
1 ½ cups skim milk
2 tablespoons canola oil
½ cup canned pumpkin

Steps

In a large mixing bowl, whisk the flours, baking powder, ginger, nutmeg, salt, cinnamon, and brown sugar.
In a separate medium-sized mixing bowl, whisk together the egg whites, milk, oil, and pumpkin.
Add the pumpkin mixture to the flour mixture and mix until just combined. If the batter seems too thick, add a little milk to thin it out to the desired consistency.
Heat a griddle or skillet on medium heat and spray with cooking spray. Pour the batter onto the heated griddle or skillet using a 1/4 cup measuring cup.
Flip the pancake when bubbles appear at the top. Serve with buttermilk syrup and enjoy!