Here’s a neat twist on pancakes to try over the holidays.  As regular readers will know, I’m a big fan of pumpkin recipes – they are an excellent low calorie way to add moistness and flavour to many baked products and desserts.


  • 1 1/4 cups whole grain flour
  • 3 tbsp brown sugar Splenda
  • 2 tsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1 cup skim milk
  • 3/4 cup canned pure pumpkin
  • 3 large eggs
  • 2 tbsp melted butter or margarine
  • 1 tsp vanilla extract
Simply make these pancakes as you would any other pancake.  Whisk the dry ingredients in a large bowl.  Whisk the wet ingredients in a separate bowl.  Add the wet to the dry, and whisk just until smooth (batter will be thick). 
Heat a non stick pan over medium-high heat.  Pour 1/4 cup of batter onto the pan.  Cook until bubbles form on the top of the pancake and bottoms are a bit brown, about 1 minute.  Flip and cook for about another 30 seconds or until they are cooked. 
Delicious with some cinnamon and Splenda sprinkled on top!
Makes about 15 pancakes.  
Per pancake:  About 80 calories, 3g fat (if made with butter), 9g carbohydrate, 3g protein. 
Thanks again goes to Deb’s Kitchen for this creation. 
Happy Holidays!  
Dr Sue Pedersen © 2011
Follow me on Twitter for daily tips! @drsuepedersen