I made these in the fall and my family absolutely loved them!
Once September/October comes around, pumpkin flavored everything comes around. Hope you enjoy this recipe! :)

2 Cups Whole-Wheat flour ( I used King Arthur)
4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ginger
4 tbsp. brown sugar
1 egg yolk
2 cups skim milk ( I used Light Vanilla Soy Milk)
1 cup canned pumpkin puree
3 tbsp. applesauce: adding in an additional:
  1 tsp. cinnamon
  1 tsp. cloves
  1 tsp. nutmeg
3 egg whites

➊ In a large bowl whisk together flour, baking powder, baking soda, and spices.
➋ In a separate bowl mix the egg yolk, pumpkin, brown sugar, and apple sauce mixture. Stir in milk until well blended.
➌ Add the milk mixture to the flour mixture until well combined.
➍ In a medium bowl, beat egg whites until light and fluffy. Fold egg whites into batter.
➎ Ladle batter by 1/4 cup amounts onto a preheated, non-stick griddle sprayed with cooking spray. Cooke until evenly brown on each side. (see note)

These pancakes are super good! I usually top mine off with some brown sugar.  I have also put the batter into muffin tins and baked for around 15-20 minutes or until a toothpick comes out clean. They're an easy grab and go breakfast that way.
Hope you enjoy!

Note:  These pancakes can be a little stubborn to cook- so don't be discouraged if they take longer than your average pancake!

Revised from this recipe.


Curious for Cupcakes