It’s pumpkin season again!!! I repeat, it’s pumpkin season!! This pumpkin pancake recipe went out to all our Ninja insiders last year first, and now it’s making an appearance here on the blog for all of you to enjoy! As always, the macros are already pre calculated, by the gram, and in MyFitnessPal for you.
I actually put both the pancakes and the icing in MyFitnessPal separately so you can be the boss of how much icing you want. Remember a little bit goes a long way, so don’t think you need to spend a ton of macros on icing to sweeten these up.
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I think I got the texture on these pumpkin pancakes just right. They’re light and fluffy with the perfect amount of pumpkin.
These would make for great pumpkin waffles too! If you try them in your waffle iron let me know how they turn out. I personally always pick waffles over pancakes myself, so I’ll be trying them in the waffle iron soon myself.
Pumpkin Pancakes with Optional Glaze
Ingredients
- Pancake Ingredients
- 1 cup Kodiak cakes flapjack mix GF mix also works
- 1/2 cup 100% pumpkin canned
- 1/4 cup plain non-fat Greek yogurt
- 1/4 cup egg whites
- 1/2 cup 2% milk
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- Glaze ingredients
- 12 tablespoons powder sugar
- 2 tablespoons 2% milk
Instructions
- Mix all pancake ingredients in a medium sized mixing bowl.
- Heat pan over medium low. I always use my Crepe Pro for pancakes!
- Spray pan with a bit of cooking spray. Pour about 1/4 cup of batter into pan.
- Cook your pancakes slowly so they don’t burn. Flip half way through cooking.
- For the glaze: mix sugar and milk with a whisk.
Notes
Nutrition
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