Low-Calorie Pumpkin Pancakes: Easy Recipe with Turkey Bacon Twist
This Low-Calorie Pumpkin Pancakes Recipe provides a delicious twist with turkey bacon, perfect for a healthy breakfast.
Equipment
- Mixing Bowls
- Whisk
- Skillet
- Measuring Cups
- spatula
Ingredients
- 1 cup pumpkin puree
- ½ cup plain non-fat Greek yogurt
- ½ cup non-fat milk
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground turmeric
- ½ teaspoon ground ginger
- a pinch black pepper
- a pinch salt
- 1 teaspoon maple syrup or vanilla Greek yogurt for topping (optional)
Instructions
- Combine your wet ingredients in a large bowl: pumpkin puree, eggs, milk, yogurt, and vanilla.
- In a separate bowl, combine your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, turmeric, black pepper, salt, and ginger. Whisk together to remove clumps.
- Make a hole in the middle of your dry ingredients and pour in your wet ingredients. Use a spatula to combine until you have a thickened batter.
- Preheat your skillet and coat with non-stick cooking spray. Measure ¼ cup of batter and pour into the skillet.
- Cook on medium-low heat for 2-3 minutes before flipping it over and cooking for another 2 minutes until golden brown.
- Repeat for the rest of your batter and serve warm with a little maple syrup or vanilla Greek yogurt.
Notes
To store, place pancakes in an airtight container in the fridge for up to 4 days. To freeze, flash freeze each pancake until solid, then store in a freezer-safe container.
Nutrition
Serving: 1pancakeCalories: 35kcalCarbohydrates: 4gProtein: 2.4gFat: 1.1gSaturated Fat: 0.3gSodium: 100mgPotassium: 145mgFiber: 0.7gSugar: 0.9gCalcium: 60mgIron: 1mg
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