These fluffy pumpkin pancakes are topped with a honey, mint, and orange mixture. Source: Diabetic Living Magazine

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 calories; 10.4 g total fat; 2.6 g saturated fat; 10 mg cholesterol; 574 mg sodium. 423 mg potassium; 43.1 g carbohydrates; 5.5 g fiber; 20 g sugar; 12.3 g protein; 5058 IU vitamin a iu; 38 mg vitamin c; 30 mcg folate; 335 mg calcium; 2 mg iron; 25 mg magnesium;