Skinny Pumpkin Pancakes
Delicious Pumpkin Pancakes made with healthier ingredients!
Foto: The Recipe Critic
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
Steps
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In a large mixing bowl, whisk the flours, baking powder, ginger, nutmeg, salt, cinnamon, and brown sugar.
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In a separate medium-sized mixing bowl, whisk together the egg whites, milk, oil, and pumpkin.
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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.
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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.
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Flip the pancake when bubbles appear at the top. Serve with buttermilk syrup and enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| white whole wheat flour | 1 cup | - | - |
| white all-purpose flour | 1 cup | - | - |
| baking powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| ground ginger | 0.5 teaspoon | - | - |
| ground nutmeg | 0.5 teaspoon | - | - |
| salt | 0.5 teaspoon | - | - |
| ground cinnamon | 1 teaspoon | - | - |
| brown sugar | 2 tablespoons | - | - |
| egg whites | 2 | - | - |
| skim milk | 1.5 cups | - | - |
| canola oil | 2 tablespoons | - | - |
| canned pumpkin | 0.5 cup | - | - |
*Estimated market prices, may vary by region
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