Best Healthy Pumpkin Pancakes Recipes

HEALTHY PUMPKIN PANCAKES

Steps:

• Tip the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the butternut squash, followed by the egg yolk.
• Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, tip everything into a blender and whizz it.
• Whisk the egg white until stiff, then fold it into the batter.
• Heat a non-stick pan and cook 1 large or 3 small pancakes at a time (if making small pancakes, use 1 tbsp for each). Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to make sure it doesn't get too brown. Repeat with the remaining mixture.

HEALTHY PUMPKIN BANANA PANCAKES (PALEO OPTION)

Steps:

• Beat banana, pumpkin puree, flour, eggs, honey, vanilla extract, cinnamon, and nutmeg together in a bowl until smooth.
• Heat a lightly oiled griddle over medium heat. Drop batter by small spoonfuls onto the griddle to form 1 1/2-inch to 3-inch pancakes and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

HEALTHY PUMPKIN SPICE PANCAKES

Steps:

• Beat eggs well until somewhat frothy.
• Add other ingredients except pumpkin and mix.
• Add pumpkin and mix again.
• Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
• Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.

HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES

Steps:

• Dump all in a bowl.
• Preheat pan w/non-stick spray.
• Whisk together. Add more milk as needed.
• Test pan for readiness by waiting until water droplets sizzle.
• Drop by 1/4 c amounts onto hot pan. Flip when bubbly.

HEALTHY WHOLE WHEAT PUMPKIN PIE PANCAKES

Steps:

• Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
• Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
• Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
• LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
• Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
• ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).

HEALTHY PUMPKIN PANCAKES

Steps:

• Mix all the dry ingredients well.
• Mix all the wet ingredients in with the dry ingredients until there are no clumps.
• Cook on medium heat until the edges look dry, then flip.
• Remember, these pancakes will be dense and thick. This is how they are supposed to turn out.
• Super good with REAL maple syrup!
• Enjoy!

HEALTHY PUMPKIN PANCAKES WITH BERRIES AND CHIA COULIS

Steps:

• Mix the chia seeds with water (just to cover them up) and leave in the fridge
• Mix all the ingredients for the pancakes in a food processor or by hand. Put some water/almond milk if the mixture doesn't look thick enough. Bake in a pan by putting a little bit of the mixture. Turn over when gold.
• When the pancakes are ready, arrange them in a small tower. Place the frozen or fresh berries (or another fruits - blueberries, blackberries, strawberries, grapes etc.) in the pan with a little bit of water and boil. Don't stop stirring. They will start looking like a sauce soon. When ready mix the berries sauce with the chia seeds (they are supposed to be swollen). Pour the coulis over the pancakes and arrange with nuts, other fruits etc.

HEALTHY PUMPKIN SEED PANCAKES - FLOURLESS AND LOW CARB

Steps:

• Put all ingredients into blender. Blend until you get a good pancake batter consistency. And more water if needed.
• Add stevia powder and vanilla and blend to combine.
• Pour batter onto oiled pan. (non-stick works well).
• Cook on medium low heat until browned on one side, then flip and cook until done. About 3 - 4 minutes on each side, more or less depending on how thick/dense your pancake mixture is.