Healthier Pumpkin Pancakes

Hey y’all! Since the first day of fall was this week, I added a little fall flavor to this dish and decided on pumpkin pancakes. I scoured the internet to find the best recipe, and Martha Stewart, no surprise, was my top pick. I made some substitutions to her recipe to make it as healthy as possible, still keeping the delicious flavor of the pumpkin intact.

Here’s my recipe:

  • 1 1/4 cup unbleached whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • Pinch of cloves
  • 1 cup almond milk
  • 1 can Libby’s pumpkin
  • 1 1/2 tablespoons agave nectar
  • 2 tablespoons applesauce
  • 1 egg white
  • Extra virgin olive oil for the skillet

Combine the dry ingredients together in a bowl and set aside. In another bowl, mix the almond milk, pumpkin, agave nectar, applesauce, and egg white together using a whisk or mixer.

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Fold the wet ingredients into the dry ingredients using a spatula.

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Continue until everything is combined.

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My batter was a little thick, so I added a little more almond milk to thin it out a bit.

Pour about a teaspoon of olive oil onto the skillet and let it warm up. Once the batter is completely mixed together, spoon it onto the warm skillet, cooking about 2-3 minutes per side.

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A little trick I learned from my dad is to place a plate in a 170-degree oven to keep all the pancakes warm until you’re done cooking all of them. That way, they stay hot and fresh until you’re ready to serve them!

They should look a little something like this:

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I added more pumpkin than what the recipe called for, and although it did make the pancakes a little thicker, the flavor is definitely worth it. Remember that cooking is a learning experience!

I topped them off with some maple syrup, but a little goes a long way here, and this will really increase the sweetness of the dish.

My recipe replaced whole wheat unbleached flour for flour, almond milk for milk, Agave Nectar for sugar, applesauce for butter, and an egg white for an egg. These small substitutions make a world of difference in decreasing the chemicals, cholesterol and fat that the original dish had, but here’s Martha Stewart’s original recipe if you’re ever feeling naughty.

I enlisted some of my friends to be my guinea pigs. Candace O’Neill, 20, a dietetics major, said that they tasted like pumpkin pie, and Amanda Kastrinos, 20, a public relations major, thought they made the perfect fall breakfast.

I’d definitely say these pancakes were a hit! Happy fall!

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