Wholesome pumpkin pancakes

    45 min

    These pancakes are not only tasty, but they're also good for you. They're low fat and packed full of fibre and omega-3 fatty acids. They make the perfect breakfast, brunch or dessert. Serve with maple syrup, if desired.

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    Serves: 6 

    • 135g wholemeal flour
    • 50g porridge oats with wheatbran
    • 1 1/2 teaspoons baking powder
    • 2 eggs
    • 250ml skimmed milk
    • 185g pureed pumpkin
    • 175ml low fat natural yoghurt
    • 2 teaspoons vanilla extract
    • 50g caster sugar
    • 1/2 teaspoon salt
    • 100g finely chopped walnuts

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a bowl, combine wholemeal flour, oats and baking powder.
    2. In a second bowl, beat eggs and combine with milk, pumpkin puree, yoghurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in walnuts.
    3. Heat a lightly oiled frying pan over medium-high heat. Pour in about 4 tablespoons of batter for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry and a bubble popped near the edge holds its shape. Flip the pancakes over and continue cooking until the other side is golden brown.
    4. Repeat with remaining batter, adding more oil to the pan if necessary. Stack the pancakes on a plate and keep warm until serving.

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