- 1 cup oats
- 1/2 cup whole wheat flour (replace with GF flour for GF option)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 egg whites
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin
- 1 1/2 cups club soda (or milk of choice)
|Calories140Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Yummly User 5 months ago
added a bit more flour
Blaze 7 months ago
I'm not the biggest fan of pancakes but these were really good. I needed to use up some squash puree from the different squashes we get in a harvest box. Since I did use squash (which is less sweet and might have more water in it) instead of pumpkin. I added 7 tbs. brown sugar per recipe since Pancakes don't usually taste sweet without syrup, and I dont tend to eat syrup. Lastly, the nutmeg wasn't overpowering but if you dislike nutmeg, it should at MOST be halved.
Kristin O. 9 months ago
love this recipe! note that it has no sugar- i typically add a tb or 2 to fit my family's preferences. also, less nutmeg!
Jennifer Welsh 2 years ago
These were great ~ light and fluffy - I added honey to them - def needed that touch of sweetness. I used agave over the top instead of maple syrup. I'd make these again - also made them gluten-free!
John B. 2 years ago
At first I was concern, because it tasted blain. Once I put the maple syrup on it was very tasty.