This hearty riff on a breakfast favorite offers plenty of cinnamon, ginger, and nutmeg, plus walnuts and dried cranberries sprinkled into the batter.
Ingredients1 cup whole wheat flour
¼ cup brown sugar
1½ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon fresh gingerroot, finely chopped
¼ teaspoon nutmeg
¼ teaspoon sea salt
1 cup low-fat milk or plain soy beverage
1/3 cup canned low-sodium pumpkin puree
2 tablespoons canola or sunflower oil
¼ cup chopped walnuts
¼ cup unsweetened dried cranberries
Nutrition FactsPer serving: 350 calories, 14 g fat (1.5 g saturated), 47 g carbohydrates, 9 g protein, 5 g fiber, 379.5 mg sodium (16% Daily Value).
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Preheat oven to 200°F.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a small bowl, whisk together milk and egg. Whisk in pumpkin and 1 tablespoon of oil. Combine pumpkin mixture and flour mixture. Let stand 5 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. When hot, add ¼ cup of batter to form round pancakes; make sure pancakes are not touching one another. As the batter cooks, sprinkle a few walnuts and cranberries over it.
- Cook pancakes for about 2 minutes, until bubbles appear and edges begin to brown. Flip and heat for another 1 to 2 minutes, until edges brown. Stack cooked pancakes on a plate and put them in the oven while other batches cook.
- Serve with pure maple syrup and fresh blueberries if desired.