Pumpkin Pecan Pancakes

These pancakes have pumpkin baked in the batter for the ultimate autumnal flavor profile. Egg whites are whipped in to make these flapjacks fluffy, which counters their delightful crunchy candied pecan topping. This recipe comes to us from Carolyn, The Health Voyager.

Serves 4

  • 5 tablespoons non-hydrogenated margarine, divided
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup silken tofu, pressed and drained
  • 4 egg whites
  • or
  • 4 tablespoons powdered egg substitute
  • 2/3 cup low-fat buttermilk
  • 1 1/4 teaspoon vanilla
  • 1 cup pumpkin puree*
  • confectioners sugar, to taste
  • maple syrup, to taste

*Please note that pumpkin puree is not the same as pumpkin pie mix and should not be substituted. To make your own pumpkin puree, roast a halved pumpkin at 400 degrees for 40-60 minutes, or until soft when poked with a fork. For smoothest consistency, puree the pumpkinā€™s flesh using a food processor.

Preheat an oven to 350 degrees.

Melt 2 tablespoons of the margarine in a skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook 2 minutes more. Transfer the pecans to a small dish and set aside.

Mix the flour, pumpkin pie spice, sugar and salt together in a small bowl.

Melt the remaining 3 tablespoons margarine in the skillet and transfer to a large bowl. Add the tofu, buttermilk and vanilla to the bowl. Blend with a hand mixer until well combined.

Gradually whisk the dry ingredients into the wet. Carefully stir in the pumpkin puree.

If using egg whites, beat in a large mixing bowl until stiff peaks form. If using powdered eggs, beat in a large mixing bowl with the amount of water listed until stiff peaks form. Gently fold the pumpkin tofu batter into the egg whites until well mixed.

Spoon the pumpkin pancake batter into the skillet, place in the oven and bake for about 20-30 minutes, or until golden brown.

Top the pancake with the reserved pecans and cut the pancake in 4 quarters. Serve one quarter per person, dust with confectioners sugar and syrup to taste and enjoy!

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Nutrition Information

Pumpkin Pecan Pancakes

Servings per Recipe: 4

Amount per Serving

Calories:  378.6

Calories from Fat:  179

Total Fat:  19.9g

Saturated Fat:  3.7g

Cholesterol:  1.6mg

Sodium:  412.6mg

Carbohydrates:  41.7g

Dietary Fiber:  1.4g

Protein:  9.1g

Sugars:  23.1g

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