Woohoo, it’s fall! Which means, of course, that the onslaught of all things is in full swing. When you eat pumpkin spice with real actual pumpkin, you are getting a dose of immune-boosting Vitamin A plus fiber, so go beyond and gum (yes, seriously, there is ) by spending a few minutes in the kitchen whipping up a huge batch of these pumpkin pancakes.
Why such a lot of pancakes? Putting in a little extra time once means that will have loads of delicious pancakes to freeze. Then, on those mornings when things are hectic, you just pop a few of these in the toaster and there’s a delicious and healthy breakfast. Brilliant.
Here’s a recipe that is full of pumpkin and pumpkin spice and freezes beautifully. It is a hearty breakfast, perfect for kids to eat before school. You can simply pop a few of these in the toaster and go.
Pumpkin Pancake Recipe
- 3 cups white whole wheat flour (or regular whole wheat flour)
- 1/2 cup cornmeal
- 1/4 cup brown sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 4 large eggs
- 3 cups milk
- 1/4 cup canola oil
- 1-15oz. can pumpkin (2 cups)
- In bowl, whisk together flour through spice (all the dry ingredients). In a separate bowl with a whisk, slightly beat together the eggs and then mix in the milk, oil and pumpkin and whisk together until smooth. Stir into the dry ingredients and mix until combined.
- Heat griddle over medium-high heat. Cook pancakes until they appear slightly dry around edges and bubbles appear over majority of surface, then flip and continue cooking until nicely golden brown on the other side. Serve with maple syrup.
Makes approx 30 or so 4″ pancakes.
Per 4″ panake: 80 calories, 2.5g fat, 0.5g sat fat, 135mg sodium, 12g carbs, 1g fiber, 3g protein, 40% Vitamin A