This low calorie pumpkin pancakes recipe is just 121 calories per pancake... Plus they come with 3 low calorie toppings to choose from, including a low calorie cream cheese frosting (shown!)This healthy pumpkin pancakes recipe has just 1 gram of sugar per pancake! Plus you can make gluten free pumpkin pancakes as well with this recipe.
Preheat a large skillet or non-stick pan over medium-low heat.
To a medium bowl, add the flour, sugar, baking powder, salt, and pumpkin pie spice. Mix together.
In a separate large bowl, whisk the pumpkin puree, eggs and almond milk.
Add the dry ingredients into the bowl with the wet ingredients and mix until combined.
Spray the hot skillet with olive oil.
Use a 1/4 cup measuring cup to scoop out 1/4 cup batter and, pour onto the hot skillet and cook for 2-3 minutes each side.
Repeat with the remaining batter until you have 8 pancakes.
Serve hot with one of our low calorie toppings.
Pumpkin Pancake Storage and Reheating:
Freezer Storage- Cook and cool the pancakes, then move to a freezer gallon bag. I like to stack them in stack of 2 so they lay flat, and the serving size is easy to grab and reheat.
Refrigerator Storage- Store in a storage container or freezer bag for up to 2 days.
Reheat- Reheat in the microwave for soft pancakes, or in the toaster for firmer pancakes.