Pumpkin Pancakes

When you think of pancakes, you generally don't think of healthy. But think again, my friends. These are so good, so good for you... and for-the-love-of-all-things-holy-while-trying-to-shed-those-baby-pounds... seriously delicious too!

I'm a huge fan of using pumpkin for baking healthy treats all year round (see one of my all-time fave Skinny Tricks here), but I made these on the morning of our yearly pumpkin patch visit and the timing couldn't have been better. It was the perfect start to a perfect day.

Ingredients: 

2 cups flour

2 Tbs sugar

1 tsp salt

1 tsp cinnamon

1 Tbs + 1 tsp baking powder

1 1/2 cup skim or low fat milk

1 cup canned unsweetened pumpkin

1/4 cup butter, melted

2 egg yolks

4 egg whites

Combine dry ingredients in a large bowl; make a well in center of mixture.

Combine milk and other wet ingredients (excluding egg whites) in a separate bowl.

Add wet mix into center of dry mix; mix until dry ingredients are just moist.

Beat egg whites at high speed with an electric mixer until stiff peaks form. (This was my favorite part. I felt like such a chef! I was really quite proud of my egg white fluff!)

 Gently fold beaten whites into pumpkin mixture. Be careful not to over mix.

Pour batter for each pancake into a skillet. I like to use an ice cream scoop to keep things (sort of) uniform!

Voila! Breakfast is served!

Yield: 6 servings

*Side note - using pumpkin makes these very high in fiber. Using egg whites reduces the fat and creates a delicious fluffy texture. 

{Recipe source: Weight Watchers. 4 pancakes - 6 WW points}

PS - That's me being brave and showing you my no makeup, fabulously stylish, "at home" look.