Spiced and Stacked: Pumpkin Pancakes for One
Bring on the halloween decorations, the nights around the campfire, college football, cool air, and colors of orange, yellow, and red. Most importantly though—hello, pumpkin-spiced-everything season. It's only the beginning of October, and I've already whipped up pumpkin muffins, bread, and almond butter (yes, it's amazing), and now it's time for pancake or shall we say, pumpcakes!
I've become quite obsessed with these amazing 3-ingredient pancakes recently. Not only do they taste incredible, but I feel great after eating them rather than weighed down by sugars and refined carbs. After mastering the banana pancakes and the sweet potato pancakes, I had to see what would happen if I gave it a try with pumpkin.
Pumpkin Pancakes for One Good news! It works, and it tastes just as amazing as you would hope! The pumpkin and spices really shines in these because they're not masked by an excess amount of flour. Add as much or little of the spice mix as you want.
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla (optional)
- 2 large eggs, whisked
- 1 tablespoon whole wheat flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
Combine eggs with pumpkin and vanilla. In a separate bowl combine flour, and remaining ingredients. Combine the flour mixture slowly into the pumpkin mixture, stirring until smooth. See the remaining directions below.
CALORIES 230; FAT 10.4g (sat 3.3g, mono 3.7g, poly 2g); PROTEIN 16g; CARB 18g; FIBER 6.7g; CHOL 372mg; IRON 3.2mg; SODIUM 149mg; CALC 98mg
Pumpkin-Almond Butter Pancakes for One Each batch plumps up 4 perfect pumpkin pancakes, and though I loved both, these were by far my favorite. The almond butter gives these naturally sweet pancakes a nutty flavor and a punch of protein and healthy fats.
Ingredients: 1/2 cup pumpkin puree 2 large eggs, whisked 1 teaspoon vanilla (optional) 1 tablespoon of almond butter 1/2 teaspoon baking powder (optional, but really helps fluff them) 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1 teaspoon pumpkin pie spice
Preparation Combine eggs with pumpkin and vanilla. In a separate bowl add almond butter and spices; stir together. Combine the almond butter mixture slowly into the pumpkin mixture, stirring until smooth.
Heat a large nonstick griddle over medium-high heat. Spoon 1/4 cup batter per pancake onto the nonstick griddle. Cook for 3 minutes on each side. Enjoy with honey, maple syrup or desired topping!
CALORIES 303; FAT 19.1g (sat 4g, mono 8.9g, poly 4g); PROTEIN 18g; CARB 16g; FIBER 7g; CHOL 372mg; IRON 4mg; SODIUM 364mg; CALC 320mg