Joy Bauer Weight Loss


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Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 6g
  • Total Fat: 3g
    • Saturated Fat: 1.5g
    • Unsaturated Fat: 1.5g
  • Cholesterol: 8mg
  • Total Carbohydrate: 27g
  • Dietary Fiber: 2g
  • Total Sugar: 12.5g
    • Natural Sugar: 3g
    • Added Sugar: 9.5g
  • Sodium: 270mg
Take Note

It’s hard to resist the scent of freshly baked Cinnabons. Lucky for you (and me), I’ve slimmed down this fattening favorite, which packs nearly 900 calories per delicious bun, by mixing in pumpkin and non-fat yogurt. Whip up a batch and you’ll enjoy sweet-cinnamony goodness without the mega calories and sugar. Trust me, you’ve gotta give this recipe a shot!

  • Prep time
  • Total Time
This recipe makes 8 Servings


  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • 3/4 teaspoon baking soda
  • ¼ teaspoon kosher salt or coarse sea salt
  • 1 tablespoon ground cinnamon
  • 3 egg whites
  • 3/4 cup canned 100% pumpkin puree
  • 3/4 cup nonfat plain yogurt
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract


  • 4 ounces light or reduced-fat cream cheese at room temperature
  • ¼ cup pure maple syrup
  • ¼ cup pecans, toasted and roughly chopped (optional)
  • Cinnamon (optional)

TO MAKE THE “BUNS:” Whisk together the flours, baking soda, salt, and cinnamon in a large bowl until well combined. Set aside.

In a second large mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar, and vanilla, and whisk until combined.

Pour the wet ingredients over the dry ingredients and stir gently until just combined and smooth (no dry streaks should remain), taking care not to overmix. If time allows, let the batter rest for 10 minutes.

Liberally coat a large skillet or griddle with nonstick oil spray and warm over medium heat. When the pan is nice and hot, ladle about 1 tablespoon of batter onto the skillet to form a mini pancake, making a total of about 24 mini pancakes. The batter will be thick, so spread it out with the back of a spoon to make a circle. Cook until the bottom of each mini pancake is golden brown and bubbles start to form in the batter, about 2 to 3 minutes. Flip the pancakes and push down with the back of a spatula to flatten them out a little bit. This will help cook the middle. Cook until the other side is golden brown, another 2 to 3 minutes.

Recoat the skillet with nonstick oil spray periodically to prevent the pancakes from sticking.

TO MAKE THE ICING: In a small food processor, blend together the cream cheese and maple syrup until smooth.

To serve, spread about 1 teaspoon icing on a mini pancake, and then top with another pancake. Spread 1 teaspoon of icing on top of the second pancake before adding a last pancake on top. Finally, spread about 2 teaspoons of icing on the top and garnish with 1 teaspoon chopped and toasted pecans and a sprinkling of cinnamon, if desired.

Makes approximately 8 servings (24 mini pancakes); 3 mini-pancakes and 4 teaspoons maple icing per serving