Pumpkin Pie Pancakes

By ldelmas

Who doesn’t love a good seasonal pancake breakfast? Unfortunately, with 1,000 calories, or more, the ones you find at breakfast houses, like IHOP, are no way to start your day (did I mention they also often provide not one, but two meals worth of carbs and as much as a days’ worth of saturated fat?).

With less than half the usual calories and mere fraction of the usual fat and sugar, instead these tasty ‘cakes are simply brimming with good-for-you pumpkin and the flavorful spices of a delectable pumpkin pie.

While tasty enough to eat alone (even cold the next day, as I can attest to), they are exceptional when topped with, light pancake syrup, or, drumroll please, a squirt of light whipped topping, just like pie!
If light whipped cream seems to decadent I have some very good news for you – 1/4 cup of whipped cream (like Redi-Wip from an aerosal can), has 30 calories. One-quarter cup of regular maple syrup has 240 (and 5 X the added sugar!).

My recommendation is to save the carb calories and add an egg on the side instead if you wish.

PS For all my WW friends, two pancakes alone are just 4 + points (instead of the 15 + points for a serving of the ones at Denny’s – and that’s without the syrup!). The whipped topping gives them a true pie flair. A big squirt (4 Tbsp) adds 30 cal and just 1 additional point for a whopping total of 5 :).

Ingredients

• 1/2 cup all purpose flour
• 1/2 cup white whole wheat (or simply 1 cup all purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 3/4 to 1 teaspoon ground ginger (I prefer 1 teaspoon)
• 1/2 teaspoon allspice
• 1/4 cup no-calorie granulated sweetener** (or 6 packets of any sweetener you prefer)
• 1 large egg
• 2/3 cup canned pumpkin
• 2 teaspoons molasses (or 1 Tbsp. brown sugar)
• 3/4 cup buttermilk

Details

Adapted from favorite.com

Preparation

Step 1

*If using all natural Truvia for Baking use just 2 tablespoons

1. In a medium bowl, combine the flours, baking powder, baking soda, spices, and sweetener.

2. In a separate bowl, beat the egg and add the pumpkin, molasses and buttermilk. Mix until thoroughly combined. Pour the liquid ingredients into the dry ingredients and stir until batter forms. (Batter will be slightly thick). Let batter set up for 5 minutes (this helps them to cook up lighter).

3. Very lightly spray a nonstick skillet or griddle with cooking spray and place over medium heat. Pour 1/4 cup of batter per pancake onto the skillet and spread into a 4-inch circle. Cook the pancake for 3 to 4 minutes on the first side, or top gets a few bubbles and bottom is browned. Flip the pancake and cook for an additional 2 to 3 minutes.

Good Health Bonus: A serving of these tasty cakes serves up 180% of the daily requirement of Vitamin A!

Nutrition Information Per Serving (2 pancakes): Calories 170 | Carbohydrate 29g (Sugars 6g) | Total Fat 2g (Sat Fat.5g) | Protein 7g | Fiber 3g| Cholesterol 55mg |Sodium 330mg

Food Exchanges: 2 Starch : Carbohydrate Choices: 2
Weight Watcher Plus Point Comparison: 4