Description
Pumpkin spice meets coffee in these delicious pancakes… Prepared for one!
Ingredients
- ½ cups Whole Wheat Pastry Flour
- 1 teaspoon Cane Sugar
- 1 teaspoon Brown Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt (Tiny Pinch)
- ½ teaspoons Pumpkin Pie Spice
- ¼ teaspoons Espresso Powder
- 2 Tablespoons Buttermilk Powder
- 1 whole Egg White
- ¼ teaspoons Pure Vanilla Extract (tiny Splash)
- ¼ cups Brewed Coffee At Room Temperature
- ¼ cups Water
- ¼ cups Pure Pumpkin Puree
Preparation
In a medium mixing bowl, whisk together the flour, cane sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, espresso powder, and buttermilk powder. Set aside.
In a large mixing bowl, whisk together the egg white, vanilla extract, coffee, water, and pumpkin puree.
Stir dry ingredients into the wet just until moistened. Set aside to rest.
Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
Nutritional Information (might just be my lightest pancakes-for-one recipe yet!):
330.5 calories, 1.3 grams fat, 0.0 grams saturated fat, 10.5 grams fiber, 18.1 grams sugar, 13.5 grams protein
