Pumpkin Oat Pancakes with Orange Yogurt Sauce

It is estimated that this year, 250,000 new cases of breast cancer (invasive and in situ) will be diagnosed among women in the United States.

Diet is crucial in protecting you against breast cancer.

Pumpkin Oat Pancakes with Orange Yogurt Sauce

For the pancakes:
1-1/4 cups rolled oats
1 cup whole wheat pastry flour
2 tablespoons freshly ground flax meal
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1-1/4 cups solid pack pumpkin
3 eggs (or 6 egg whites)
1 cup low-fat milk (try almond or rice milk for a change)
1 teaspoon pure vanilla extract
Canola oil

For the sauce:
1 cup lowfat vanilla yogurt
1/4 cup freshly squeezed orange juice
1 tablespoon minced orange zest
1/4 cup finely chopped walnuts


  1. To make oat flour, place rolled oats in a food processor and pulse until ground. Add oat flour, whole wheat pastry flour, flax meal, baking powder and pumpkin pie spice
  2. to a large bowl and whisk to combine.

  3. In a separate large bowl, whisk together pumpkin, eggs, milk and vanilla until well-blended. Add wet ingredients to the bowl of dry ingredients and use a wooden spoon to combine.
  4. Preheat skillet or griddle to medium-high heat and brush with canola oil. Pour 1/4-cup batter on griddle and cook for 2 to 3 minutes or until edges of pancake have set and bubbles on top of the pancake burst. Flip and cook for 1 to 2 more minutes or until second side is lightly browned. Repeat with remaining batter.
  5. Meanwhile, in a small bowl, whisk together sauce ingredients. Serve pancakes warm drizzled with sauce. Garnish with extra walnuts, if desired. Enjoy with a side of fresh orange or cantaloupe slices.

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