Your next brunch or sleepover party calls for healthy, hearty whole-wheat pumpkin pancakes. This recipe uses fat-free greek yogurt and if you want to prepare the batter ahead of time, keep the dry and wet ingredients separate until ready to cook.
Each Thursday, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy living insights on the Mayo Clinic App.
Journalists: Broadcast-quality video (1:10) is in the downloads at the end of this post. Please "Courtesy: Mayo Clinic News Network."
WHOLE WHEAT PUMPKIN PANCAKES
1 cup Greek fat-free plain yogurt
1 cup water
3/4 cup pumpkin puree
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups whole-wheat flour
1/3 cup brown sugar
2 tablespoons sucralose
2 tablespoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
In a medium bowl, combine the yogurt, water, eggs, pumpkin, oil and vanilla. In another medium bowl, combine the flour, brown sugar, sucralose, baking powder, cinnamon and salt. Slowly add the wet ingredients to the dry ingredients and whisk until well-incorporated.
Heat a nonstick saute pan over medium heat and lightly coat the pan with cooking spray. Pour 1/4 cup of the batter into the pan. Cook the pancake for approximately 2 minutes or until the top surface is bubbly and the edges are slightly brown. Flip the pancake using a spatula and cook for another 2 to 3 minutes. Repeat this process until all of the pancake batter is used.
Nutritional information per serving size 8 ounces: 167 calories; 5 g total fat; 1 g saturated fat; 0 g transfat; 2 g monounsaturated fat; 56 mg cholesterol; 432 mg sodium; 27 g total carbohydrate; 4 g dietary fiber; 7 g total sugars; 6 g protein.