Breakfast For Dinner!

No one said breakfast foods had to be served at breakfast time, right? Well last night is was breakfast for dinner in the Bruneman household. This is a recipe for delicious (and healthy) pumpkin pancakes!

1/2 cup canned pumpkin
1/2 cup low-fat vanilla yogurt
1/4 teaspoon baking soda
1 large egg yolk
1/4 cup cake flour
4 large egg whites
1/4 teaspoon salt
Cooking spray
Maple syrup or honey

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

Makes 4 servings (2 pancakes per serving)
90 CALORIES: 2g FAT (1g saturated fat); 299mg SODIUM; 55mg CHOLESTEROL; 12g CARBOHYDRATE; 1g FIBER; 7g PROTEIN


2 Responses

  1. Great recipe! What is “cake flour”? Can I substitute any flour for that?
    Also – how do you get your nutritional counts? Do you run it through some kind of calculator?! 😉

  2. The substitution would be for each cup of cake flour called for use 1 cup less 2 tablespoons of all purpose flour or… 1 cup cake flour equals 7/8 cup all purpose flour. Does that make sense?

    Yes I have software that allows me to enter recipes through nutrient calculators to give me the nutritional label.

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