Blog

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

These Whole Wheat Pumpkin Pancakes are light, fluffy and delicious breakfast option, especially during the fall season when pumpkins are everywhere. Healthy pumpkin pancakes recipe is just what you need to start your morning.

Ingredients

To make this recipe, you will need the following ingredients: eggs, olive oil (or coconut oil), pumpkin puree, unsweetened almond milk (any dairy free or regular milk will work), maple syrup (or brown sugar), whole wheat flour, baking powder, cinnamon, ground nutmeg, ground ginger, salt, and pecans for serving (optional). You can also use pumpkin pie spice instead cinnamon, ground nutmeg, and ground ginger. Pumpkin spice is the flavor of October, I would say.

Whole wheat flour is my favorite flour to use for cooking and baking. Whole wheat is a type of grain that is minimally processed and contains all parts of the wheat kernel: the bran, germ, and endosperm. This means it retains more nutrients and dietary fiber compared to refined wheat products. Whole wheat is often used to make whole wheat flour, which is a key ingredient in whole grain foods like whole wheat bread, pasta, and cereals. Consuming whole wheat products is associated with various health benefits. While whole wheat flour is not gluten free, it’s a great alternative to regular all purpose flour.

How to make Whole Wheat Pumpkin Pancakes

1. Preheat a large nonstick pan over medium heat. Next, in a large bowl, beat the eggs with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk to combine. Add dry ingredients: the flour, baking powder, cinnamon, nutmeg, ground ginger, and salt and stir just until incorporated. Do not over mix.

2. Pour 1/4 cup batter for each pancake onto the preheated pan and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown. 

3. Next, flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Finally, serve pancakes with warm maple syrup and pecans if desired. 

These fluffy whole wheat pancakes are so delicious, easy to customize, and are freezer-friendly. Ditch the store-bought pancake mix loaded with processed ingredients and fall in love with this pumpkin pancake recipe. 

Whole Wheat Pumpkin Pancakes

More Breakfast Recipes you will Enjoy!
Dark Chocolate Buckwheat Waffles
Blueberry Whole Wheat Pancakes
Berry Baked Oatmeal
Tiramisu Overnight Oats
Whole Wheat Pumpkin Waffles
Chocolate Peanut Butter Overnight Oats

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Whole Wheat Pumpkin Pancakes

These Whole Wheat Pumpkin Pancakes are light, fluffy and delicious breakfast option, especially during the fall season when pumpkins are everywhere.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 2 large eggs
  • ¼ cup olive oil
  • ½ cup pumpkin puree
  • 1 ¾ cups unsweetened almond milk (or any milk)
  • 3 tablespoons maple syrup
  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon salt
  • Maple syrup and pecans for serving (optional)

Instructions
 

  • Preheat a large nonstick pan over medium heat.
  • In a large bowl, beat the eggs with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk to combine.
  • Add the flour, baking powder, cinnamon, nutmeg, ground ginger, and salt and stir just until incorporated. Do not over mix.
  • Pour 1/4 cup batter for each pancake onto the preheated pan and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown.
  • Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Serve pancakes with warm maple syrup and pecans if desired. Enjoy!
Keyword pancakes, pumpkin pancakes, whole wheat pancakes, whole wheat pumpkin pancakes

Blueberry and Apple Crumble Recipe

Blueberry and Apple Crumble

This easy Blueberry and Apple Crumble is made with blueberries, sliced apples, and a crispy brown sugar oat topping. The perfect easy dessert for fall or any time of year!

Ingredients

To make this recipe, you will need the following ingredients: blueberries, apples, lemon juice and zest, honey, cornstarch, cinnamon, whole wheat flour, uncooked rolled oats, light brown sugar, butter, and salt.

How to Make this Blueberry and Apple Crumble

1. Heat oven to 375F degrees. Next, combine apples, blueberries, honey, cinnamon, lemon juice and zest in large bowl. Sprinkle with cornstarch and toss until fruit is coated. Place fruit filling in an ungreased dish. I used a 9×13-inch baking dish (a similar size pie dish or square baking dish will work too).

2. For the crumble topping, combine whole wheat flour, uncooked rolled oats, light brown sugar, melted butter, cinnamon, and salt in the same bowl. Sprinkle the oat crumble topping over fruit.

3. Finally, bake about 40 – 45 minutes or until topping is golden brown and fruit is tender.

Apples are a nutritional powerhouse, offering a wide range of health benefits. They are packed with fiber, vitamins, and antioxidants, promoting digestive health, reducing the risk of chronic diseases, and boosting overall well-being. Enjoying this delicious fruit is a tasty way to enhance our health.

I used Granny Smith apples in this blueberry apple crumble recipe. But here are other great apples for baking :

Golden Delicious, Fuji, SweeTango, Honeycrisp, Jonagold, and/or Pink Lady.

Blueberries have exceptional health benefits as well. These tiny, vibrant berries are loaded with antioxidants, vitamins, and fiber, making them a nutritional powerhouse. Consuming blueberries can enhance brain function, protect against oxidative stress, and improve heart health. Their anti-inflammatory properties may also reduce the risk of chronic diseases and support healthy aging.

I like to use fresh blueberries for this apple blueberry crumble recipe but frozen blueberries can also work.

Blueberry and Apple Crumble

More Dessert Recipes you will Enjoy!

Chocolate-Covered Raspberry Bites

Sesame Cookies

Almond Butter Chocolate Cookies

Peach Blueberry Crisp

Dark Chocolate Bark with Medjool Dates

Healthier Cranberry Orange Bread

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Blueberry and Apple Crumble Recipe

This homemade Blueberry and Apple Crumble is an easy and comforting dessert! Crispy, sweet, fruity, and truly amazing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

For the Filling:

  • 3 cups fresh blueberries
  • 3 large apples (peeled, cored, and very thinly sliced)
  • ½ lemon (zested and juiced)
  • 2 teaspoons cornstarch
  • ⅓ cup honey
  • 1 teaspoon cinnamon

For the Topping:

  • ⅓ cup whole wheat flour
  • 1 cup uncooked rolled oats
  • ⅓ cup light brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup butter (melted)
  • Pinch of fine salt (if using unsalted butter)

Instructions
 

  • Heat oven to 375F degrees.
  • Combine apples, blueberries, honey, cinnamon, lemon juice and zest in a large bowl. Sprinkle with cornstarch. Toss until fruit is coated.
  • Place fruit in an ungreased dish. I used a 9×13-inch baking dish.
  • For the topping, combine the topping ingredients in the same bowl. Sprinkle over fruit.
  • Bake about 40 – 45 minutes or until topping is golden brown and fruit is tender.
  • Serve with a scoop of ice cream, frozen yogurt, or simply on its own.
Keyword apple and blueberry crumble, apple crisp, apple crumble, blueberry and apple crisp, blueberry and apple crumble, blueberry and apple crumble recipe, blueberry crisp, blueberry crumble, crisp, dessert with apples, dessert with blueberries

Chicken Soup with Cabbage

Chicken Soup with Cabbage

This Chicken Soup with Cabbage is a one pot dish that is full of flavor, healthy, and so easy to make.  If you love soups, you need to try this soup recipe. It is so satisfying and tastes incredible.

Gather all Ingredients

To make this recipe, you will need the following ingredients: cabbage, fresh kale, skinless and boneless chicken thighs, onion, carrots, celery, russet potatoes, chicken stock (or chicken broth), water, dried oregano, garlic powder, salt, black pepper, fresh parsley, and peas.

Ingredients for this recipe

Almost any chicken soup is a good source of protein, vitamins, and minerals. Cabbage, kale, onion, carrots, and celery are low in calories but packed with essential nutrients, vitamins, and dietary fiber. When combined, these ingredients provide a wide range of nutrients that support overall health.

Cooking time
I recommend to cook this soup for about 45-55 minutes.  This is the optimal time for the chicken and vegetables to become tender and to allow all the flavors to fully develop. 

This chicken cabbage soup recipe can be a gluten free option. If you use gluten free chicken broth or stock, the soup should be suitable for individuals with gluten sensitivity.

Chicken is a common and essential ingredient in many soup recipes. Chicken adds flavor, protein, and substance. You can use chicken pieces (such as thighs, chicken breast, or drumsticks) or the whole chicken. In addition, rotisserie chicken from the store or leftover cooked chicken are also very convenient options. Simply shred the cooked chicken meat and add it to your soup toward the end of the cooking process.

Many chicken soup recipes start by sautéing onions, carrots, and celery in a bit of olive oil or other cooking fat. I don’t use any cooking oil or fat for this soup. I use quality ingredients and seasonings and prefer to make a lower fat meal that is still flavorful and nutritious. To make this Chicken Soup with Cabbage recipe even healthier, I also prefer low sodium chicken broth or chicken stock.

Chicken Soup with Cabbage

How to make Chicken Soup with Cabbage:

  1. Simmer soup and prepare chicken

    Add water, chicken stock, onion, celery, chicken, salt, and black pepper to a pot.  Bring to a boil and let simmer for 30 minutes. Remove chicken from the pot and shred it using 2 forks.

  2. Add everything else and simmer. You are done. Yummy!

    Add potatoes, garlic powder, dried oregano, and carrots to the pot.  Bring to a boil and simmer the pot over medium heat for about 15 minutes. Add shredded chicken, cabbage, kale, and parsley to the soup and simmer another 5 –  10 minutes.  Try and season with salt and black pepper to taste.  Stir in peas and enjoy!

Chicken Soup with Cabbage: Common Questions

Chicken stock or chicken broth?

Whether you choose chicken stock or chicken broth depends on your flavor preferences. Chicken Stock is typically made by simmering chicken bones (often with meat) along with vegetables, herbs, and spices. It tends to have a richer and more pronounced chicken flavor because of the bones. Chicken stock has more intense, savory, and slightly gelatinous quality. Chicken Broth is made by simmering chicken meat (often with a little bone) along with vegetables, herbs, and spices. It usually has a milder chicken flavor compared to stock.

Is Chicken Soup with Cabbage a healthy dish?

Yes, Chicken Soup with Cabbage is generally considered a healthy dish. It provides protein from the chicken, vitamins and fiber from the cabbage, and additional nutrients from other vegetables.

More Soup Recipes you will Enjoy!

Beet Soup (Borscht)
Vegetable Ramen Pad Thai
Healthy Ramen Bowl
Chicken Tortilla Soup
Chicken and Zucchini Meatballs

Baked Feta Chicken

Chicken Meatball Soup with Kale

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Chicken Soup with Cabbage

This simple Chicken Soup with Cabbage is healthy, hearty, and makes the perfect dish for busy families. Healthy meal that has plenty of comforting flavors in an irresistible broth.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • 2 cups cabbage (shredded)
  • 2 cups fresh kale (torn into pieces with center ribs removed)
  • 1 lb skinless and boneless chicken thighs (or chicken breast)
  • 1 medium onion (chopped)
  • 1 cup carrots (chopped)
  • 2 celery ribs (diced)
  • 2 cups russet potatoes (cut in small cubes)
  • 4 cups chicken stock (or chicken broth)
  • 5 cups water
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 teaspoons salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ cup fresh parsley ( chopped )
  • 1 cup frozen peas (thawed)

Instructions
 

  • Add water, chicken stock, onion, celery, chicken, salt, and black pepper to a pot.  Bring to a boil and let simmer for 30 minutes.
  • Remove chicken from the pot and shred it using 2 forks.
  • Add potatoes, garlic powder, dried oregano, and carrots to the pot.  Bring to a boil and simmer the pot over medium heat for about 15 minutes.
  • Add shredded chicken, cabbage, kale, and parsley to the soup and simmer another 5 –  10 minutes.  Try and season with salt and black pepper to taste.  Stir in peas and enjoy!
Keyword cabbage chicken soup, chicken soup, chicken soup with cabbage, soup, vegetable chicken soup

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

Most Recent Recipes: