Whoever invented pancakes was a genius.
They combined my two favorite things: breakfast and dessert. And created the perfect dessert that you could enjoy everyday under the guise of being a breakfast item. Even better, they take less than 15 minutes to make! Any other dessert this good usually takes a minimum of 20.
Did I mention you can top them with syrup, whipped cream, chocolate chips, or any other super-sweet topping and they’ll still be considered a breakfast item?
Seriously, whoever came up with pancakes was brilliant.
The best part about pancakes, though, is probably the fact that you can make them any flavor under the sun and they’ll still taste great. My current favorite is pumpkin pie. I’ve been making a lot of pumpkin-flavored things recently, such as my Pumpkin Spice Muffins and pumpkin St. Patty’s Day Clover Overnight Oats. So it only made sense to create a recipe for light, fluffy pancakes as well.
And trust me, these pancakes are so fluffy it’s almost too hard to believe they’re healthy. Pancakes like these are definitely closer to dessert than breakfast.
Fortunately, they ingredients are so healthy that no matter what meal category they belong in, they’re still completely guilt free!
Fluffy & Fluffy Pumpkin Pancakes
- 1/4 c old fashioned oats
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1 tsp baking powder
- 1 tbs stevia (or 1 tbs sugar)
- 1/4 tsp honey
- 1 egg (separated)
- 2 tbs milk of choice (I used almond milk)
- 1/2 tsp melted coconut oil (if you don’t mind the taste of fat-free pancakes replace w/ 1 tsp applesauce)
- 2 tbs pumpkin puree
- pinch of cream of tartar
Blend 1/4 c oats in a blender, coffee grinder, or food processor until smooth. Pour into a small bowl and combine with cinnamon, nutmeg, pumpkin pie spice, baking powder, and stevia. Stir in vanilla extract, milk, honey, egg yolk, pumpkin puree, and melted coconut oil (or applesauce). Whip the egg white on high in a large bowl with a mixing attachment (or hand mixer). Once soft peaks have formed, add pinch of cream of tartar and continue to whip for 4 minutes, until hard peaks have formed. Fold the pancake mix into the egg whites until just combined. Heat up a greased or non-stick skillet and pour batter onto pan (into 7 small pancakes or two large pancakes). Cook on medium-low for 1 minute. Flip and cook for another minute or so, or until cooked all the way through and golden brown. Remove from pan, top with desired toppings (maple syrup, honey, etc.) and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving)
Nutritional information calculated with coconut oil, if you use applesauce subtract 18 calories and 2 grams of fat.