Pumpkin Oatmeal Cranberry Pancakes
By now you likely know how we feel about pumpkin…we’re obsessed! 😉 And if you didn’t already know this, if you take a few seconds on our site, it’s hard to miss some of our faves like our Pumpkin Pie Oat Muffins, Skinny Pumpkin Muffins with Pecan Frosting, Pumpkin Cake Spice Roll, Pumpkin Pancakes, Pumpkin Spiced Latte, and our Protein Pumpkin Pancakes with Banana Cream Syrup… Our love affair started with our mom’s pumpkin pie, which she sadly only made at Thanksgiving time, but it wasn’t long before pumpkin was one of our favorite frozen yogurt flavors and before we were mixing it in everything. We still can’t get over that pumpkin is actually a veggie, so you get fiber and loads of powerful phytonutrients to calm your insides and to ultimately keep you looking more youthful, yet it’s ideal and rich-tasting in crave-worthy treats. Its’ creamy texture is amazing for making waistline friendly recipes, especially given that it’s so low in calories (only 40 calories in ½ cup)!
And while some may say, we have enough pumpkin recipes and enough pancake recipes, we beg to differ. You can never have too many. And now drum roll please…say hello to these Pumpkin Oatmeal Cranberry Pancakes!
We’re not gonna lie. While we do enjoy pumpkin year-round, we got the idea for the pumpkin pancakes while seeing all the carved pumpkins and feeling the chilly air come into town before Halloween, and it reminded us that it was time to make something new with the popular plump, orange vegetable and to include several spices that it tastes phenomenal with — cinnamon, nutmeg and cloves.
Pumpkin’s packed with beta-carotene, an antioxidant that may protect the body against aging, heart disease and cancer. And to keep your heart healthy, pumpkin has fiber, potassium and vitamin C.
Another cool thing about pumpkin? You can use it as a butter or oil substitute, just the way that applesauce is used in the recipe as a substitute for vegetable oil. Say hello to this perfectly sweet and perfectly healthy!
Makes 6-7 pancakes
2 pancakes per serving
Prep: 15 minutes
Cook: 15 minutes
1 medium egg (we use Eggland’s Best because they have 25% less saturated fat than other eggs)
1 teaspoon baking powder
¾ can of pumpkin
½ teaspoon vanilla extract
¾ tablespoon almond butter
1 tablespoon applesauce
3 tablespoons skim milk
½ cup rolled oats
¼ cup flour
⅛ cup dried cranberries
1 tablespoons pumpkin seeds, deshelled
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup plain Greek yogurt
- Prepare a skillet on medium-low heat with either oil in a spray bottle or melted butter in a spray container ( to disperse calories, the way that you would using cooking spray, just without additives or harmful chemicals that are often used to get the can to spray).
- In a medium bowl, mix egg with baking soda.
- Using a whisk, mix together ¾ can of pumpkin, vanilla extract, almond butter, applesauce, milk, cinnamon, nutmeg and cloves.
- Next, add oats, flour, cranberries and pumpkin seeds and mix with a spoon.
- Using ¼ cup measuring cup scoop out batter and place in prepared skillet. Repeat with another scoop. You may have room on the pan for another 1-3 scoops but be sure to leave several inches in between each pancake so that they can spread out.
- Cook for approximately 4 minutes until slightly browned and batter is setting. Then flip pancake and cook for approximately another four minutes. When pancakes is slightly browned on each side and firm remove from heat. You may need to spritz more oil on the pan before the next batch to prevent sticking.
- When finished, serve pancakes with a 1/4 cup of plain Greek yogurt on each and sprinkle with cinnamon.
Nutrition Analysis (per 2 pancakes and 1/2 cup Greek yogurt): 287 calories, 7 grams fat, 24 grams protein, 34 grams carbohydrates, 15 grams sugar, 297 milligrams sodium, >10 grams fiber
The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.