‘Tis the season for all things pumpkin flavored, from candy to your morning coffee… and even beer. In fact, in the last 5 years, pumpkin sales have increased a whopping 34% (USDA). Pumpkin is loaded with antioxidants that contribute to good vision, healthy skin, a strong immune system, and bone and teeth development. It’s also a good source of vitamins A, C, K, and E, as well as the minerals magnesium, potassium, and iron.
However, if you really want to reap the benefits of this winter squash, skip the candy, beer and coffee and enjoy it pureed in this delicious pumpkin pancake recipe. I cheat a little with this recipe and use a pre-made pancake mix (I like Bob’s Red Mills).
1 cup organic soy or almond milk, unsweetened
1 egg
1 Tbsp extra-virgin olive oil
1/2 cup organic pure pumpkin purée, unseasoned
3/4 cup whole grain pancake mix
2 Tbsp wheat germ
1 tsp cinnamon
butter (for frying pancakes)
In medium bowl whisk together milk, egg, oil, and pumpkin. Add pancake mix, wheat germ and cinnamon. Stir well.
Heat a large frying pan over medium heat. Add a small amount of butter to lightly coat the pan. Pour 1/4 cup batter for each pancake and cook until deep golden brown. Flip and cook the other side until done. Serve with a little maple syrup and some chopped nuts!
I actually make smaller versions of these and stack them up in a short, squat thermos, and they stay hot for my son’s school lunch.
Photo from here, with thanks.
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