Healthy Pumpkin Pancakes — FMF

Who else is excited that yesterday marked the official first day of fall? 🙂 I LOVE FALL. I love the changing leaves. I love football. I love dressing up for Halloween (and will never get too old for it!). I love baking both healthy and not-so-healthy pumpkin goodies.

So in that spirit, this week I have a less conventional Freezer Meal Friday: this is a recipe for some easy-to-freeze healthy pumpkin pancakes. They’d be great for dinner (if you’re like me, I LOVE breakfast food at night!) but are also an awesome option for a quick, healthy breakfast.

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Dressing up is my FAVORITE. Back in 2008 I dressed up as Sarah Palin for Halloween. I don’t think I’ll reprise the political theme and go as The Donald this year though. I’m only willing to go so far . . .

 

Ingredients

healthy pumpkin pancake ingredients

4 cups almond milk (regular is fine too)

1 small can of pumpkin puree

3 eggs

3/4 cup brown sugar

4 cups whole wheat flour

1 TBS cinnamon

1 tsp ginger

1 tsp cloves

2 tsp baking powder

2 tsp baking soda

honey or syrup

cinnamon

chopped pecans

Directions

  1. In a large bowl, mix together all ingredients except for the last three.

    Pancakes are one of my kids' favorite things for us to make together.
    Pancakes are one of my kids’ favorite things for us to make together.
  2. Pour onto a hot griddle that’s been sprayed with cooking spray. I like to make mine into fairly small mini pancakes, but you can make them whatever size you like.
  3. Cook until firm and slightly browned on both sides.img_4283
  4. To freeze, let cool completely. Then wrap each pancake individually in plastic wrap and pop into the freezer.
  5. On the day I eat these, I microwave them on half power until mostly warmed through and then put them in the toaster. This helps them regain that nice, slightly-crispy-on-the-outside texture you get with freshly cooked up pancakes.
  6. Drizzle pancakes with honey or syrup plus chopped pecans and extra cinnamon.healthy pumpkin pancakes

On the Side

When I eat these for breakfast, I don’t usually make a side dish. I figure I’m covered on the produce front by the pumpkin that’s in the pancakes,  plus these are very filling. But they’d be great with any other breakfast standby like eggs. If you haven’t tried turkey sausage or turkey bacon, those are also tasty ways to add a punch of protein without adding too much fat to the meal.

Nutritional Info

This recipe yields 25 mini pancakes with the following calories and macros per pancake:

Calories: 98 | Fat: 1g | Carbs: 17g | Protein: 4g

I usually eat 3 of these in a sitting and add in a few extra calories for the drizzled honey (about 1 TBS) and the chopped pecans (also about 1 TBS) for a tasty, filling breakfast that tastes way more indulgent than it actually is. 🙂

Happy Fall!

About Sarah

My name is Sarah. After years of struggling to eat and exercise "normally," I've finally started to figure things out. I started up this blog to keep myself on a healthy track and to share what I've learned with anyone else out there who struggles with binge eating, body image, or anything along those lines.

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