We love Pancakes! And to celebrate National Pancake Day, we’re sharing two of our favorite deliciously healthy Pancake Recipes!
Homemade Pumpkin Spice Pancakes
*recipe by Jackie Keller
Servings: 5
Serving Size: 3 pancakes
Ingredients:
1/2 tsp. ground ginger
3/4 cup fat free milk
1/4 cup canned pumpkin puree
1/2 tsp. ground cinnamon
1 tsp. baking powder
3 tbsp. brown sugar
1 cup unbleached all purpose flour
1 tbsp. canola oil
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 cup fat free egg substitute
Directions:
1. Combine the flour, baking powder, salt, brown sugar, ginger, cinnamon, and cloves in a medium bowl: make a well in the center of the mixture
2. Combine the pumpkin puree, milk, egg substitute, and oil: add the mixture to the dry ingredients, stirring just until the dry ingredients are moistened.
3. Preheat a nonstick griddle to 325 F. For each pancake, spoon about 1/4 cup of the batter onto a hot griddle, spread to a 5″ circle. Cook the pancakes until the tops are covered with bubbles and edges look cooked; flip the pancakes and cook the other side. Serve with applesauce or apple butter, if desired.
Zucchini Pancakes
*recipe by Jackie Keller
Servings: 6
Serving Size: 4 pancakes
Ingredients:
1/2 tsp. baking powder
1/2 cup unbleached all purpose flour
spray Canola oil cooking spray
1/4 cup onion, minced
1 tsp. NutriFit Lemon Garden Salt & Sugar Free Spice Blend
1/2 cup fat free egg substitute
2 cups zucchini, coarsely shredded
Directions:
1. Place zucchini in a colander and press out as much moisture as possible
2. In a medium-sized bowl, mix egg substitute, onion, and zucchini. Add dry ingredients and mix. Heat cooking spray on the griddle or skillet over medium heat.
3. Drop a scant tablespoon of a batter onto the hot griddle. Flatten, if desired, and cook for 3 minutes on each side or until brown and crisp.
Please share with your friends, and let us know if you try them out for yourself!