Whole-wheat pumpkin pancakes - Mayo Clinic

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Whole-wheat pumpkin pancakes

Print Products and services By Mayo Clinic Staff

Dietitian s tip

If you want to prepare the batter ahead of time, keep the dry and wet ingredients separate until ready to cook. To make this plant based, use a yogurt substitute and an egg substitute.

Number of servings

Serves 10

Ingredients

1 cup Greek fat-free plain yogurt 1 cup water 3 eggs 3/4 cup pumpkin puree 2 tablespoons canola oil 2 teaspoons vanilla extract 2 cups whole-wheat flour 1/3 cup brown sugar 2 tablespoons sucralose (Splenda) 2 tablespoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt

Directions

In a medium bowl, combine the yogurt, water, eggs, pumpkin, oil and vanilla. In another medium bowl, combine the flour, brown sugar, sucralose, baking powder, cinnamon and salt. Slowly add the wet ingredients to the dry ingredients and whisk until well-incorporated. Heat a nonstick saute pan over medium heat and lightly coat the pan with cooking spray. Pour 1/4 cup of the batter into the pan. Cook the pancake for approximately 2 minutes or until the top surface is bubbly and the edges are slightly brown. Flip the pancake using a spatula and cook for another 2 to 3 minutes. Repeat this process until all of the pancake batter is used.

Nutritional analysis per serving

Serving size 1 pancake

Calories 167Total fat 5 gSaturated fat 1 gTrans fat 0 gMonounsaturated fat 2 gCholesterol 56 mgSodium 432 mgTotal carbohydrate 27 gDietary fiber 4 gTotal sugars 7 gProtein 6 g

Mayo Clinic Healthy Weight Pyramid Servings

Fats 1/2 Carbohydrates 2

Diabetes Meal Plan Choices

Starches 2 Nonstarchy vegetables 1 Fats 1/2

DASH Eating Plan Servings

Grains and grain products 2 Fats and oils 1/2 DASH diet: Recommended servings Sample DASH menus Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. ShareTweet Aug. 02, 2022

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