Healthy Pumpkin Pancakes
These Healthy Pumpkin Pancakes are soft, they’re fluffy, and they sure are delicious! You’d never know they’re sugar free, low fat, high protein, high fiber, gluten free, and dairy free too. Shhhh 😉
These are probably the healthiest pancakes in the WOOOOOORLD! They’re super easy to make too. Easy peasy. We don’t need the highly refined white sugar and nutritionally deficient white flour to make delicious pancakes. Here, I used a mix of whole grain sorghum flour, egg whites, pure pumpkin puree, and ground cinnamon to create light and fluffy pancakes full of pumpkin flavor and warming cinnamon.
These Healthy Pumpkin Pancakes are anything and everything you could ever want.
They’re perfectly sweet on their own, but if you wake up in the morning with a hankering sweet tooth like me, then a little big drizzle of pure maple syrup or Homemade Maple Syrup will make all your dreams come true.
Healthy Pumpkin Pancakes
Ingredients
- 90g (⅔ cup) Sweet White Sorghum Flour
- 1 tbs Ground Cinnamon
- 1 tsp Double-Acting Baking Powder
- ¼ tsp Xanthan Gum
- 7 packets Natural Sweetener (stevia, Truvia, etc.)
- pinch of Salt
- ½ cup 100% Pure Pumpkin Puree (canned)
- 4 Large Egg Whites
- ½ cup Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
Instructions
- Spray a nonstick griddle with cooking spray and place over medium heat.
- In a small bowl, whisk together the sorghum flour, cinnamon, baking powder, xanthan gum, sweetener, and salt.
- In a medium-sized bowl, whisk together the pumpkin and egg whites. Whisk vigorously, until the egg whites are completely incorporated. Whisk in the almond milk and vanilla.
- Dump the dry ingredients into the wet ingredients and whisk vigorously.
- Scoop ~¼ cup of the batter onto the griddle. Cook until bubbles appear on the surface of the pancake and the edges appear dry. Flip and cook the other side. Continue this until all the batter is used up.
- Serve immediately with pure maple syrup or homemade maple syrup, your favorite nut butters, all natural whipped cream (be careful, some brands contain hydrogenated oils! I use Soyatoo Rice Whip), chocolate chips, etc.
Recipe Notes
- 123g (½ cup) 100% Pure Pumpkin Puree, canned
- 2 Large Eggs
- ½ cup Egg Whites
- 1 tsp Vanilla Extract
- 4 packets Natural Sweetener
- 14g (2 tbs) Coconut Flour
- ½ tbs Ground Cinnamon
- ½ tsp Double-Acting Baking Powder
- ⅛ tsp Salt
Yes, a serving of these deliciously Healthy Pumpkin Pancakes has just 240 calories and 2g of fat, plus 7g of filling fiber, 12g of protein, and no added sugar.
BOOM SHAKALAKA.
And it goes without saying these pancakes are BOMB alongside a big ol’ jug cup of coffee. DUHHHH.
Enjoy!
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– Jess
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Indulge − no strings attached!
Yum!
This looks great, would it be possible to replace the eggs altogether?
Melissa-
I’m afraid the eggs are crucial in this recipe… without them the pancakes won’t rise as much and they won’t be fluffy 🙁
-Jess
I’m going to try this using whole eggs instead of egg whites. Thanks!
I used only egg beaters and made them the consistency of crepes so they would get done in the middle. Second batch I divided in half. Added a few drops of orange to one and butterscotch to the other. Shared them with my friends for comment. They loved them.
Just found this site, looks awesome!!! Thanks, look forward to trying lots of these recipes!!
Jess-
Just found your website! Thank you so much for sharing!
Thanks! I was just diagnosed as diabetic and found your maple syrup recipe and then this recipe. I’m looking forward to studying your whole site!
Cheers,
Deryl
Same here!
Hi, I made these pancakes I used 3 egg whites because thats how much measured half a cup for me, and used 2 tbs of stevia. When I put them on the skillet I got 7 SUPER BIG SUPER THICK pancakes they took awhile to cook but looked and smelled so good when I took them off the skillet. I ate one as soon as it cooled down and was kind of disappointing because to me they tasted just like scrambled eggs. I didn’t mind it but I wanted a cinnamon pumpkin flavor not scrambled eggs. I am planning on making your red velvet pancakes but don’t want them to turn out like these. Do you have any suggestions on how I could make the red velvet pancakes and these again so they don’t taste like scrambled eggs?
Sorry but I agree. Would not make again.
Hi Louise! Just wanted to let you know that I revamped the recipe and posted the new recipe today. Back when I posted the previous recipe, which had a bit of an eggy taste, I used to like eggy pancakes. But, I understand that that isn’t everyone’s cup of tea 😉
I like this recipe 129845x better than the previous one and if you decide to try it out, I hope you love it! 🙂
-Jess
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Is the batter supposed to be thick and not runny?
Yes, it should be “scoopable” 🙂
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