Cinnamon-Ginger Pumpkin Pancakes
Satisfy your pumpkin spice craving with these satisfying pancakes boasting 13 grams of high-quality protein and 5 grams fiber per serving to help keep you energized and satisfied throughout the morning.
These pancakes are also a good source of iron and vitamin A. Dip the pancakes into applesauce instead of syrup, if you’re avoiding added sugars, for a sweet addition. In fact, this recipe was created for my segment on the Emmy-Award winning show, The Doctors, when one of the MDs was trying to kick her sugar habit! Catch the full segment here, which includes two other decedent desserts that won’t harm your diet!
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Cinnamon-Ginger Pumpkin Pancakes
1/2 cup old-fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon each ground cinnamon and ginger
2 large eggs
1/4 cup canned 100% pure pumpkin
2 tablespoons no-added-sugar applesauce, plus extra for dipping
1 teaspoon vanilla extract
Cooking oil spray
Grind the oats, baking powder and spices in a blender until pulverized, about 1 minute. Add the eggs, pumpkin, applesauce and vanilla, and blend just until all dry ingredients are moistened, scraping the bottom of the blender a couple times with a small spoon or rubber spatula while the blender is off.
Heat a large skillet on medium heat and coat with cooking oil spray. Scoop a scant 1/4 cup batter for each pancake into the pan and cook on each side until golden, about 2 minutes. Serve pancakes with additional applesauce.
Prep time: 5 minutes
Cook time: 5 minutes
Makes 2 servings, 3 pancakes each
Nutrition Facts (per serving): 245 calories, 8 g total fat (2 g saturated fat, 0 g trans fat), 450 mg sodium, 212 mg cholesterol, 30 g total carbohydrate (5 g fiber), 13 g protein, 18% DV iron, 6% DV calcium, 15% DV Vitamin A, 8% DV Vitamin C.
More Decadent Desserts that Won’t Harm Your Diet:
Ooh La Latte Pops
Hawaiian Dream Ice Cream
Dark Chocolate Banana Pops with Pecans
Cinnamon-Ginger Pumpkin Pancakes
By Published: April 1, 2015
- Yield: 6 pancakes (2 Servings)
- Prep: 5 mins
- Cook: 5 mins
- Ready In: 10 mins
Satisfy your pumpkin spice craving with these satisfying pancakes boasting 13 grams of high-quality protein and 5 grams fiber per serving to help keep you energized and satisfied throughout the morning. These pancakes are also a good source of iron and vitamin A. Dip the pancakes into applesauce instead of syrup, if you’re avoiding added sugars, for a sweet addition.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/4 cups canned 100% pumpkin
- 2 tablespoons no-added-sugar applesauce plus more for dipping
- 1 teaspoon vanilla extract
- cooking oil spray
Instructions
- Grind the oats, baking powder and spices in a blender until pulverized, about 1 minute. Add the eggs, pumpkin, applesauce and vanilla, and blend just until all dry ingredients are moistened, scraping the bottom of the blender a couple times with a small spoon or rubber spatula while the blender is off.
- Heat a large skillet on medium heat and coat with cooking oil spray. Scoop a scant 1/4 cup batter for each pancake into the pan and cook on each side until golden, about 2 minutes. Serve pancakes with additional applesauce.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
