Fall pumpkin chia pancakes - KPTV - FOX 12

Fall pumpkin chia pancakes

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Power up your breakfast with these seasonally delicious pumpkin pie pancakes. While normal pancakes may not pack much of a nutritional punch, these pancakes are made with whole grain flour, chia seeds, pumpkin and steel cut oats—filled with fiber, healthy fats and nutritional goodness!


Makes 10 pancakes

  • 1 c. whole wheat flour
  • 1/2 c. cooked steel cut oats
 (1/4 cup dry cooked in water)
  • 1 c. light soy milk
  • ¼ cup egg substitute
  • 1 tbsp. canola oil
  • 2 tbsp. honey
  • ¼ cup whole pumpkin
  • 1/2 tsp. pumpkin pie spice

  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbsps. Chia seeds
  • Syrup or other desired toppings



Spray griddle or pan with cooking spray and heat to a medium heat. Beat egg substitute with soy milk and oil. Add in pumpkin and stir. Add in cooked oatmeal and mix well. In a separate bowl, combine flour, pumpkin pie spice, baking powder and salt. Slowing stir flour mixture into pumpkin/egg mixture. Add honey and stir until combined
At the last minute, stir in chia seeds. Pour 1/4 c. portions of batter onto griddle and cook until edges of pancakes start to bubble and bottoms are light brown. Flip and cook until centers are completely done (about three to four minutes). Top with syrup, or additional desired toppings and enjoy.

Nutrition (per serving, 3 small pancakes):  Calories: 270   Fat: 8 g   Cholesterol: 0 mg   Sodium: 420 mg  Carbohydrate: 45 g    Fiber: 9 g   Sugars: 10 g    Protein: 10 g   


Source: Fitness Together

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