These fluffy pumpkin pancakes are topped with a honey, mint, and orange mixture.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium mixing bowl, combine flour, baking powder, pumpkin pie spice and salt. In a second bowl, use a fork to combine the egg whites, almond milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.

  • Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining 1/2 teaspoon of orange peel. Set aside.

  • Spray a griddle or heavy skillet with nonstick cooking spray. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture.


Tip: If using a sugar substitute, choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition per Serving with Substitute: same as below, except 276 calories, 12 g protein, 37 g carbohydrate, 10 g total fat (3 g sat. fat), 10 mg cholesterol, 5 g fiber, 14 g sugar

Nutrition Facts

302.3 calories; protein 12.3g 25% DV; carbohydrates 43.1g 14% DV; exchange other carbs 3; dietary fiber 5.5g 22% DV; sugars 20.4g; fat 10.4g 16% DV; saturated fat 2.6g 13% DV; cholesterol 9.5mg 3% DV; vitamin a iu 5058.3IU 101% DV; vitamin c 38.4mg 64% DV; folate 29.9mcg 8% DV; calcium 334.6mg 34% DV; iron 2.1mg 12% DV; magnesium 25mg 9% DV; potassium 423.1mg 12% DV; sodium 573.8mg 23% DV.