For the Second day of our Great Pumpkin Challenge I give you, Pumpkin Pancakes. If you are looking for a hearty pancake that is healthy without your kids being the wiser then these are the pancakes for you. I have been making these for my kids for years and they have quickly become a family favorite. I have even been known to make them for dinner. I'm posting this now so that you will be ready for Saturday morning breakfast.
Pumpkin Pancakes
1. In a large bowl, whisk together ¾ cup whole-wheat flour, ¾ cup all-purpose flour, 2 tablespoons sugar, 3 ½ teaspoons baking powder, ¾ teaspoons salt, 1 ½ teaspoons ground cinnamon, and 1/4 teaspoon nutmeg.
2. In a medium bowl, mix 1 ¼ cups pumpkin puree (canned or fresh), 1 2/3 cups 1% low-fat milk, 2 large eggs and 3 tablespoons canola oil.
3. Add pumpkin mixture to dry ingredients and stir until moistened.
4. Preheat griddle or skillet and grease with cooking spray. Drop batter by 1/3-cup portions onto hot griddle/ skillet and cook until bubbles form on the surface. Flip pancakes until dark golden brown on each side. Serve with a sprinkling of cinnamon-sugar or maple syrup.
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