Vegan Pumpkin Pancakes Mix Recipe

Pumpkin Pancake Ingredients

½ cup pumpkin
¼ teaspoon pumpkin pie spice
1 cup all purpose flour
¼ cup frozen or refrigerated egg product, thawed
¾ cup milk, fat free
½ tablespoon baking powder
1 tablespoon brown sugar
¼ teaspoon salt
1 tablespoon cooking oil

Cooking Spray

½ orange
½ cup fresh orange juice, unsweetened
1 ¼ teaspoon cornstarch
1 tablespoon honey
1/8 teaspoon cinnamon, ground

Method:

1. For pumpkin pancakes: Combine the all purpose flour, baking powder, brown sugar, pumpkin pie spice and salt in a small bowl. Push the center of the flour to the sides so as to make a well in the center of the flour mixture. Set aside.
2. Combine the pumpkin, milk, oil and thawed egg product in another medium size bowl. Add this pumpkin and milk mixture to the flour mixture all at once. Stir lightly just until the flour is moistened. The batter should not form a dough, it should be lumpy.
3. Lightly coat a heavy skillet or a nonstick griddle with nonstick cooking spray. Preheat it over medium heat. Pour around ¼ cup batter on the hot skillet or griddle for each pancake. Cook the pancakes over medium heat for 2 minutes on each side.
4. Turn the pancake after 2 minutes or when the surface turns bubbly and the edges turn slightly dry. Cook for 2 minutes more or until golden brown in color. Serve hot with the orange syrup (recipe follows). Garnish with orange sections if desired. This recipe makes 4 servings.
5. For orange syrup: Stir together the orange juice, honey, cornstarch and ground cinnamon in a small saucepan. Cook the mixture over medium to low heat until it is thick and bubbly. Cook for 1 to 2 minutes more, stirring constantly. This recipe makes ½ cup orange syrup.

Health Tip:

• Pumpkin pancakes with orange syrup recipe provides 220 calories, 4 gm total fat, 39 gm carbohydrates, 2 gm dietary fiber and 7 gm proteins per serving.
• This recipe can be considered a moderate sodium recipe as it provides about 348 mg sodium per serving. People on low sodium diets can reduce the sodium content of this recipe by not adding salt in the flour mixture (in step 1).
• Pumpkin pie spice may also have added sodium along with other ingredients. So make sure to read the food label before using the product. It would also be better to use a reduced sodium spice option as this will further reduce the sodium content.