Monday, October 21, 2013

Quick Pumpkin Pancakes


What better way to start your morning with some healthy and delicious pumpkin pancakes? These pancakes are adapted from a Weight Watchers recipe from my mum - only 1 WW point per pancake!! Another great benefit of these pancakes - they only take about 15 minutes to make!

Pumpkin Pancakes

(Yields 12 pancakes)

Ingredients:

  • 1 cup low-fat baking mix (such as low-fat Bisquick)
  • 1 Tbsp. sugar
  • 1/2 tsp. ground cinnamon
  • 2 eggs
  • 3/4 cup fat-free milk (I used almond milk but dairy milk works well too)
  • 1/2 cup pumpkin puree

Directions:
  1. Whisk together baking mix, sugar and cinnamon; set aside
  2. In a large bowl, whisk together eggs, milk and pumpkin. Add dry ingredients
  3. Pour 1/4 cup per pancake onto a hot griddle. Cook pancakes for about 1 1/2 minutes or until tops are covered with bubbles. Carefully turn pancakes and cook another 1 1/2 minutes or until bottoms are lightly browned

Serve your pancakes with pumpkin butter, whipped cream, maple syrup, butter or eat plain (toppings increase WW points). I decided to top my pancakes with a spoonful of maple whipped cream and a sprinkle of ground cinnamon (maple whipped cream recipe below).

Maple Whipped Cream

(Yields about 2 cups whipped cream)

Ingredients:
  • 1 cup heavy whipping cream
  • 1-2 Tbsp. maple syrup

Directions:
  1. In a medium bowl, beat ingredients until soft peaks form. Be sure NOT to over-beat (cream will become lumpy and butter-like)
    **Fun fact: cold cream is faster and easier to whip!


Enjoy and thanks for reading!
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