Healthy Pumpkin Hot Cakes
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 118.29 ml all-purpose flour
- 118.29 ml rolled oats
- 14.79 ml brown sugar
- 7.39 ml baking powder
- 1.23 ml baking soda
- 1 egg white, slightly beaten
- 157.80 ml pumpkin (I used the solid-pack canned stuff)
- 59.16 ml applesauce
- 14.79 ml canola oil
- 59.14 ml semi-sweet chocolate chips
- cinnamon
- nutmeg, and
- clove, to taste
directions
- Combine dry ingredients.
- Combine wet ingredients and add to dry mixture.
- If batter seems too thick, add 1 T water at a time until desire consistency (I only added 1 T).
- Spoon a couple spoonfuls of batter into hot pan over medium-low to medium heat. You will probably have to spread the batter, since it is rather thick and will not spread itself.
- Cook 1-2 minutes on each side.
- These are pretty tasty by themselves, though I did try putting a little cottage cheese on top (mainly for the protein), or a very thin layer of cream cheese.
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Reviews
-
Although these turned out to be almost a dessert pancake, I made them for breakfast & served them with both a thin topping of cream cheese & some peach sauce that I have! Maybe I'm just so easily satisfied, but I thought these were great as is! Will definitely make them again! [Made & reviewed for one of my adoptees in this Spring's PAC]
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