Serves 4 to 6
Low in calories yet high in cancer-fighting antioxidants and fiber, pumpkin turns ordinary pancakes into an extraordinary healthy breakfast – especially when combined with the whole grain goodness of oats and whole wheat. Drizzled with the orange yogurt sauce – which is embellished with fresh orange zest and chopped walnuts – these pancakes give you a satisfying (even spa-like) morning meal.
For the pancakes:
1-1/4 cups rolled oats
1 cup whole wheat pastry flour
2 tablespoons freshly ground flax meal
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1-1/4 cups solid pack pumpkin
3 eggs (or 6 egg whites)
1 cup low-fat milk (try almond or rice milk for a change)
1 teaspoon pure vanilla extract
For the sauce:
1 cup lowfat vanilla yogurt
1/4 cup freshly squeezed orange juice
1 tablespoon minced orange zest
1/4 cup finely chopped walnuts
1. To make oat flour, place rolled oats in a food processor and pulse until ground. Add oat flour, whole wheat pastry flour, flax meal, baking powder and pumpkin pie spice to a large bowl and whisk to combine.
2. In a separate large bowl, whisk together pumpkin, eggs, milk and vanilla until well-blended. Add wet ingredients to the bowl of dry ingredients and use a wooden spoon to combine.
3. Preheat skillet or griddle to medium-high heat and brush with canola oil. Pour 1/4-cup batter on griddle and cook for 2 to 3 minutes or until edges of pancake have set and bubbles on top of the pancake burst. Flip and cook for 1 to 2 more minutes or until second side is lightly browned. Repeat with remaining batter.
4. Meanwhile, in a small bowl, whisk together sauce ingredients. Serve pancakes warm drizzled with sauce. Garnish with extra walnuts, if desired. Enjoy with a side of fresh orange or cantaloupe slices.