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Healthy whole wheat pumpkin pancakes
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Healthy Whole Wheat Pumpkin Pancakes

These healthy whole wheat pumpkin pancakes are light and fluffy - a favorite fall breakfast recipe for kids and adults alike!  And topping them with warmed blueberries rather than syrup makes them even more nutritious.
Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Calories 360kcal
Author Snacking in Sneakers

Ingredients

Pancakes:

  • 1 cup whole wheat pastry flour (regular whole wheat works too, the pancake is just a little denser)
  • 1 tbsp baking powder
  • 2 tbsp brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 cup skim milk (or milk alternative of your choice)
  • 1/2 tsp vanilla
  • 2 tbsp oil

Blueberry "syrup":

  • 1.5 cups frozen blueberries

Instructions

  • Preheat a large griddle to medium heat (or about 350 degrees if it has a temperature dial).
  • Combine all the ingredients for the pancakes in a large bowl and whisk together until the batter is relatively smooth.  
  • Add the batter to the hot griddle and cook pancakes on that side until bubbles form on top - about 2 minutes or so.  Flip and cook for another 1-2 minutes or until pancakes are cooked through.
  • Meanwhile, warm frozen blueberries in the microwave for approximately 60-90 seconds, or until they are hot and releasing some of their juices.  Alternatively, you can also warm them on the stovetop instead.
  • When pancakes are done, top with warm blueberries! (Or pure maple syrup if you prefer!)

Notes

Yield:
This recipe makes approximately 6 large pancakes or 16 small silver dollar size pancakes.
 
Nutrition Analysis (for 2 large pancakes and 1/2 cup blueberry topping):
360 calories, 11 g fat, 2 g sat fat, 614 mg sodium, 55 g carbohydrate, 8 g fiber, 21 g sugar, 11 g protein, Vitamin A: 133%, Vitamin C: 6%, Calcium: 48%, Iron: 18%

Nutrition

Calories: 360kcal