This recipe is rich in Vitamin A, low in fat, cholesterol, and sodium, and can also be easily made
Gluten-Free- see footnote below.
- 1.5 cups skim milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all purpose flour*
- 1/2 cup dried cranberries
- 2 egg whites
- 2 Tbsp canola oil
- 2 Tbsp apple cider vinaigrette
- 2 Tbsp of cinnamon
- 1 Tbsp pumpkin pie seasoning**
- 1 Tbsp Agave nectar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Olive oil cooking spray
**If you don't have pumpkin pie seasoning, just combine the following spices together: allspice, nutmeg, ginger, cinnamon
- 2 Tbsp Walnut Pieces
- 1 Tbsp Agave Nectar
Serving: 1 pancake -Calories: 210 -Carbs: 37 grams -Fiber: 4 grams -Protein: 6 grams
-Sat Fat: 0 grams Cholesterol: <1 gram -Trans Fat: 0 grams -Sodium: 308 mg -Iron: 8.3 grams
- Combine all dry ingredients together into a large mixing bowl. Then make a hole in the center of the dry ingredients and slowly pour all of the wet ingredients in the center. Whisk all ingredients together until batter is smooth and creamy.
- Spray small frying pan with olive oil cooking spray and set it to Medium Heat. Pour 1/4 cup of batter onto the pan, and let it cook for about 2 minutes. When the edges of the pancake start to brown, flip pancake and repeat for about 2 more minutes. Continue with the remaining batter.
- When the pancakes are finished, you can enjoy them plain, or add 1 Tbsp of Agave Nectar with 2 Tbsp of walnut pieces to enjoy a healthy, delicious alternative to syrup/butter. Walnuts are rich in omega 3's which reduce inflammation in the body and protect the body against cardiovascular diseases.