Pumpkin Maple Pancakes
Recipe type: Breakfast
Serves: 4 to 5
From farmers’ markets to Jack-O-Lanterns, pumpkins pop up just about everywhere this time of year. We use half a cup of canned pumpkin for these healthy pumpkin pancakes, and whatever is left over can be frozen in re-sealable plastic bags and used later in pancakes, muffins, and even smoothies.
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 2 tablespoons ground flaxseed or wheat germ
  • 1 tablespoon baking powder
  • ¼ teaspoon ground cinnamon
  • 2 large eggs, beaten
  • 1⅓ cups 1% low-fat milk
  • ½ cup canned 100% pure pumpkin
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  1. Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking powder, and cinnamon in a large bowl.
  2. In a separate bowl, whisk together the eggs, milk, pumpkin, maple syrup, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
  3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a ¼-cup measuring cup, forming 4-inch pancakes.
  4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip the pancakes, and cook until the other sides are golden, an additional 2 to 3 minutes. Adjust the heat as you go if the bottoms brown too quickly. Repeat with the remaining cooking spray and batter.
Each serving has 70% vitamin A, 35% calcium, and 15% iron. Not bad for a fast and easy breakfast.
Nutrition Information
Serving size: 3 to 4 pancakes Calories: 250 Fat: 4.5g Saturated fat: 1.5g Carbohydrates: 42g Sodium: 360mg Fiber: 5g Protein: 11g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2015/10/23/pumpkin-maple-pancakes/