How to make Healthy Halloween Pumpkin Pancakes

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This healthy Halloween Pumpkin Pancakes produces fluffy cakes with a beautiful orange hue from pureed pumpkin and light crunch from toasted pecans,A true Halloween Twist!

What kind of pumpkin puree should I use?

You can use canned pumpkin puree, but we have a little secret for you — most canned pumpkin puree is cut with butternut squash to get the perfect “pumpkin” taste and texture

vegan pumpkin pancakes Ingredients:

  • 1/2-1 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1-1/2 cup buttermilk
  • 1 cup pumpkin puree
  • 1/4 cup toasted chopped pecans
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

pumpkin pancakes Instructions:

  1. Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing;it will make the pancakes tough.
  2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

pumpkin protein pancakes Add-Ons:

Feel free to mix it up! We love adding in extra mix-ins to pumpkin pancakes. Our favorite for these pumpkin pancakes are dark chocolate chips, but we even think blueberries are great in them too! Try chopped pecans, toffee bits, or even cinnamon chips.

This Pumpkin Healthy Recipe could serve a wide group:

On the off chance that you anticipate making a ton of pancakes, this recipe effectively copies! On the off chance that your player begins to thicken a lot subsequent to sitting for some time, you can thin it back out with a tad of milk until it has returned to your ideal consistency.

Best Cooking Pumpkin Oil:

There is a variety of oils you can use to saute your pumpkin pancakes.

  • Extra light olive oil – has a higher smoke point than extra virgin and it’s a versatile oil for all kinds of cooking.
  • Canola oil – a great all-purpose oil and doesn’t impart flavor.
  • Coconut oil – We use organic virgin coconut oil.
  • Clarified butter – or ‘ghee’ will cook a little cleaner than regular butter since the milk solids are already cooked out.

Best Time to flip pancakes:

The pancakes ought to sauté for around 2-3 minutes for every side. Assuming they are sautéing excessively fast, reduce the intensity. Flip the flapjacks when you see bubbles structure on the outer layer of the hotcakes. Just flip once.

Genius Way to flip Flapjacks: The right cooking surface will make it more straightforward to flip hotcakes. Utilize a level, non-stick skillet or iron. A slight edged turner spatula makes it simple to get under the pancakes without squashing them.

Healthy Halloween Pumpkin Pancakes Tips:

Make Ahead Tip: To make ahead: The combination of pumpkin pancake mix can be saved for as long as couple of months; the hitter can be refrigerated for as long as 1 day; cooked flapjacks can be frozen impermeable, in a solitary layer, for as long as 90 days. Warm in the microwave or broiler.
White entire wheat flour, produced using an exceptional assortment of white wheat, is light in variety and flavor yet has similar dietary properties as ordinary entire wheat flour.

No buttermilk? You can make “sharp milk” as a substitute: blend 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let represent around 10 minutes prior to utilizing.

To toast cleaved, little or cut nuts, cook in a little dry skillet over medium-low intensity, mixing continually, until fragrant and delicately sautéed, 2 to 4 minutes.

Capacity smarts: For long haul cooler capacity, enclose your food by a layer of cling wrap followed by a layer of foil. The plastic will assist with forestalling cooler consume while the foil will assist with holding off-scents back from saturating the food.

If you’re looking for other great breakfast recipes be sure to try these recipes:

4-Steps Pumpkin Baked Oatmeal

How to make Healthy Blueberry Pie Recipe(4-Step Recipe)

Homemade Healthy Crepes

How to make Healthy Krispy Kreme Donuts

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Difficulty: Beginner Cook Time 10 min Rest Time 10 min Total Time 20 mins Calories: 201 Best Season: Suitable throughout the year

Ingredients

Instructions

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  1. Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing;it will make the pancakes tough.

  2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Nutrition Facts

Serving Size 2 pancakes


Amount Per Serving
Calories 201
% Daily Value *
Cholesterol 28.7mg10%
Total Carbohydrate 27.1g10%
Dietary Fiber 4g16%
Sugars 5.7g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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