• 2 cups of whole wheat pastry or regular flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 5 tsp ground nutmeg
  • 5 tsp ground cinnamon
  • 1/8 cup brown sugar
  • 1/8 cup maple syrup
  • 1 tbsp apple or pumpkin butter
  • 1 egg yolk
  • 2 cups skim milk … (I used almond milk!)
  • 1 cup canned pumpkin
  • 3 egg whites


  1. In a large bowl, whisk together the flour, baking powder, baking soda and spices.
  2. In a separate bowl, mix together the egg fold pumpkin, brown sugar, maple syrup and butter. Stir in milk until well-blended.
  3. All at once, add milk mixture to dry ingredients and stir just until combined.
  4. In a medium bowl, beat egg whites until light and fluffy (you can use a fork, whisk or electric beater for this).  Fold egg whites into the batter.
  5. Ladle batter bu 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray.  Cook until evenly browned on both sides.

Recipe makes 20 pancakes (when the 1/4 cup measure is used). Number of servings: 20 Nutritional info (per serving): Calories: 74.3 Total fat: 0.5 g Cholesterol: 10.7 mg Sodium: 176.3 mg Total Carbs: 15.1 g Dietary Fiber: 1.9 g Protein: 3.2 g