Pumpkin Oatmeal Cranberry Pancakes
Recipe type: Breakfast
Cuisine: American
Serves: 6-7
Healthy pancakes for a taste of fall again
  • 1 medium egg
  • 1 teaspoon baking powder
  • ¾ can of pumpkin puree
  • ½ teaspoon vanilla extract
  • ¾ tablespoon almond butter
  • 1 tablespoon apple sauce
  • 3 tablespoons skim milk
  • ½ cup rolled oats
  • ¼ cup flour
  • ⅛ cup dried cranberries
  • 1 tablespoon pumpkin seeds, deshelled
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1-3/4 cup plain nonfat Greek yogurt
  1. 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).
  2. Mix egg with baking powder.
  3. In a medium bowl, using a whisk, mix together ¾ can of pumpkin, vanilla extract, almond butter, applesauce, milk, cinnamon, nutmeg and cloves.
  4. Next, add oats, flour cranberries and pumpkin seeds and mix with a spoon.
  5. Add the egg mixture to the medium bowl and mix to combine.
  6. 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.
  7. Cook for approximately 4 minutes until slightly brown 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.
  8. When finished, serve pancakes with a ¼ cup of plain Greek yogurt on each and sprinkle with cinnamon.
Nutrition Information
Serving size: 2 pancakes with yogurt Calories: 297 Fat: 7 Trans fat: 0 Carbohydrates: 34 Sugar: 15 Sodium: 239 Protein: 24
Recipe by Nutrition Twins at https://nutritiontwins.com/pumpkin-oatmeal-cranberry-pancakes-2/