When I think about October, I think pumpkin! And I know I’m not alone given the number of pumpkin-flavored products–syrups, coffee drinks, spices– that are popular these days. For years I’ve made pumpkin bread and pumpkin muffins (including the Pumpkin Oat Muffin recipe that’s in my book). Pumpkin is a wonderful comfort food and full of valuable nutrients, such as fiber, Vitamins A & C, Potassium, and beta-carotene.
I’ve tried a few new pumpkin recipes this fall. Some of them were flops, but this Pumpkin Pecan Pancake recipe was a hit with my boys, so I wanted to share it. If you want to make it even healthier, you can use all whole wheat flour or white whole wheat flour if the brown color is less appealing to your kids. Be sure to include a fruit, a source of dairy or low fat protein and limit the syrup to make this a very healthy breakfast!
PUMPKIN PECAN PANCAKES (print recipe)
1 cup milk
¼ cup canned pumpkin
1 Tablespoon canola oil
2 Tablespoons maple syrup
1 egg white
¼ cup chopped pecans or walnuts
½ cup whole wheat flour
½ cup white flour
1 Tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1. In a large bowl, combine milk, pumpkin, oil, maple syrup, and egg white. Then add nuts and stir again.
2. In a separate bowl, combine flours, baking powder, salt, cinnamon, and allspice.
3. Add dry mixture to pumpkin mixture and stir just until combined. Let stand 10 minutes while heating a non-stick griddle to 350*F or heat a skillet over medium heat.
4. Ladle 1/3 cup pancake batter onto griddle and cook until golden on both sides and cooked through, about 3-5 minutes per side. Enjoy!
Makes 8 pancakes.
Nutrition information per pancake:
Calories: 125; Total fat: 5g; Sat fat: <1g; Cholesterol: <1mg; Sodium: 243mg; Total Carbohydrate: 18g;
Fiber: 2g; Protein: 4g