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Maple Pumpkin Pancakes

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  Quick cooking oats 3⁄4 Cup (12 tbs) (Uncooked)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Eggs 2 , lightly beaten
  Cooked mashed pumpkin 1⁄2 Cup (8 tbs)
  Light maple syrup 3 Tablespoon
  Vegetable oil 1 Tablespoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pumpkin pie spice 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Maple topping 1⁄2 Cup (8 tbs)

Combine oats and milk in a medium bowl; let stand 5 minutes.
Add eggs, pumpkin, maple syrup, and oil to oat mixture, stirring well.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.
For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray.
Turn pancakes when tops are covered with bubbles and edges look cooked.
Top each pancake with 1 tablespoon Maple Topping.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1853 Calories from Fat 400

% Daily Value*

Total Fat 44 g68.3%

Saturated Fat 11.5 g57.5%

Trans Fat 0 g

Cholesterol 429.9 mg143.3%

Sodium 2576.4 mg107.4%

Total Carbohydrates 301 g100.2%

Dietary Fiber 19.5 g77.9%

Sugars 63.7 g

Protein 63 g126.8%

Vitamin A 96.2% Vitamin C 15.6%

Calcium 145.6% Iron 79.5%

*Based on a 2000 Calorie diet


Maple Pumpkin Pancakes Recipe