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Pumpkin Chia Seed Pancakes

Pumpkin Chia Seed Pancakes

Dr. Janet Brill

Power up your breakfast with these seasonally delicious pumpkin pie pancakes. While normal pancakes may not pack much of a nutritional punch, these pancakes are made with whole grain flour, chia seeds, pumpkin and steel cut oats—filled with fiber, healthy fats and nutritional goodness! 

Ingredients:

  • 1 c. whole wheat flour
  • 1/2 c. cooked steel cut oats
(1/4 cup dry cooked in water)
  • 1 c. light soy milk
  • ¼ cup egg substitute
  • 1 tbsp. canola oil
  • 2 tbsp. honey
  • ¼ cup pure canned pumpkin

  • 1/2 tsp. pumpkin pie spice

  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbsps. chia seeds
  • Syrup or other desired toppings

Directions:

Spray griddle or pan with cooking spray and heat to a medium heat. Beat egg substitute with soy milk and oil. Add in pumpkin and stir. Add in cooked oatmeal and mix well. In a separate bowl, combine flour, pumpkin pie spice, baking powder and salt. Slowing stir flour mixture into pumpkin/egg mixture. Add honey and stir until combined
At the last minute, stir in chia seeds. Pour 1/4 c. portions of batter onto griddle and cook until edges of pancakes start to bubble and bottoms are light brown. Flip and cook until centers are completely done (about three to four minutes). Top with syrup, or additional desired toppings and enjoy.

Makes 10 pancakes

Nutrition (per serving, 3 small pancakes):

Food weight: 3.0

Calories: 270, Fat: 8 g, Cholesterol: 0 mg, Sodium: 420 mg, Carbohydrate: 45 g, Fiber: 9 g, Sugars: 10 g Protein: 10 g.