Skinnytaste · by Gina Homolka★ 4.8 (5)
Pumpkin Pancakes
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 17%
CARBS 26G60% OF CAL
4G FIBER20G OTHER3G TOTAL SUGAR
FAT 3G15% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with pumpkin puree and warm spices like cinnamon. Hearty and autumnal, a satisfying breakfast.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup all purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or more to taste)
- 1/4 cup canned pumpkin
- 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)
- 3/4 cup fat-free milk (such as Fairlife)
- 3 large egg whites ((1/2 cup))
- 2 teaspoons oil (such as coconut or any neutral oil)
- 1 teaspoon vanilla extract
- cooking spray
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 17%
CARBS 26G60% OF CAL
4G FIBER20G OTHER3G TOTAL SUGAR
FAT 3G15% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 213mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 10M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.