These are the most delicious low-calorie pumpkin pancakes you will ever make! These pumpkin pancakes are gluten-free, low-carb, and great for most diet plans. If you want a healthy breakfast recipe that you can make for the whole family, these pancakes are your best.
So even though these pancakes are made with oat flour, they are very similar to your regular white flour pancakes. I made these the other day and even my 4 year old couldn’t tell the difference. Let me know how yours turns out in the comments below.
Why You’ll Love These Pumpkin Pancakes
Healthy – these pancakes are extremely healthy, you won’t have to worry about saturated fat, sodium, or cholesterol. Plus you can even have an extra without feeling guilty or messing up your diet.
Anti-inflammatory – these pancakes don’t contain any butter, oil, or your usual ingredients that cause inflammation. I also mixed in a few extra spices that help reduce inflammation like turmeric, ginger and black pepper.
Easy to make – you don’t have to spend a lot of time making these plus you can have them ready with just a few ingredients.
Great for the whole family – I’m always looking for recipes that even my picky eater 4 year old will eat without complaining and honestly, he didn’t complain while eating these. That’s why I’m sure you’re all gonna love this recipe.
Low-Calorie Pumpkin Pancakes Recipe
Ingredients for 12 medium pancakes | Total time:
- 1 cup of pumpkin puree
- 1/2 cup of plain non-fat Greek yogurt
- 1/2 cup of non-fat milk
- 2 large eggs (room temp)
- 1 teaspoon pure vanilla extract
- 1 1/4 cup of oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- a pinch of black pepper
- a pinch of salt
- 1 teaspoon of maple syrup or vanilla Greek yogurt for topping (optional)
How To Make These Low-Calorie Pumpkin Pancakes
Start by combining your wet ingredients in a large bowl and whisk together properly. These include the pumpkin puree, eggs, milk, yogurt, and vanilla.
In a separate bowl, also combine your dry ingredients, and whisk together to remove clumps. These include flour, baking powder, baking soda, cinnamon, nutmeg, turmeric, black pepper, salt, and ginger.
Now make a hole in the middle of your dry ingredients and pour in your wet ingredients. Using a spatula, begin combining until you have a somewhat thickened batter.
Preheat your skillet and coat with a non-stick cooking spray( I use avocado oil cooking spray). Using a measuring cup, measure 1/4 cup of batter and pour in the skillet.
Let it cook on medium-low heat for 2-3 minutes before flipping it over and cooking for another 2 minutes on the other side until golden brown.
Repeat for the rest of your batter and serve while still warm with a little bit of maple syrup or a few spoonfuls of vanilla Greek yogurt.
Low-Calorie Pumpkin Pancakes Nutrition Facts
Each pancake has | 35 calories | 1.1g total fat | 0.3g saturated fat | 0mg cholesterol | 100mg sodium | 4g total carbs | 0.7g dietary fiber | 0.9g total sugars | 2.4g protein | 3mcg vitamin D | 60mg calcium | 1mg iron | 145mg potassium | These facts are based on a 2000-calorie diet |
Storage
To store your pancakes, simply place them in an airtight container and put it in the fridge for up to 4 days. To freeze, flash freeze ch pancake until solid by placing them separately on a parchment lined baking tray and freesing them until solid.
Next transfer them into a ziploc bag or a freezer safe container and freeze for up to 2 months. To reheat, you can either use a toaster, microwave or a skillet.
Want More Pumpkin Recipes?
- Pumpkin Chocolate Chip Muffins | Healthy | Low-Calorie
- Pumpkin Cream Cheese Muffins | Healthy | Low-Calorie
- Low Calorie Pumpkin Bread
Conclusion
I hope you try these delicious low-calorie pumpkin pancakes, they are very easy to make and 100% guilt-free. Make sure to share this recipe or save it for later. You can find me on Pinterest, Facebook, and even threads. Until next time, stay awesome mamas!
