Whole Wheat Great Pumpkin Pancakes

"It's the great pumpkin..."


Fall is here and we are surrounded by pumpkins! It only made sense to incorporate this seasonal treat into my family's favorite breakfast...Pancakes! Plus, I woke up craving it. Pumpkin is so notoriously nutritious and not just for decorating your front door steps for festivities. From its rich orange color, you know it is loaded with beta carotene, which helps keep your little ones' (as well as your own) skin bright and eyesight sharp. It is also high in potassium which is good to build healthy hearts. With only about 30 calories per cup, try as many variations as you can.

Hot from the griddle...

You may choose to bake and puree your own pumpkin for use in your favorite recipe (which is the ideal). My sister does this all the time and freezes it, so they're ready to go stat, for those unforeseen cravings. But, if you are pressed for time, the next best thing for me is Trader Joe's Organic Pumpkin puree in a can. In my adult years, I became NOT a big fan of canned foods. I don't believe food should last and have the ability to be shelved for years and years. So I try to choose canned goods wisely and with good conscience limit consumption to very, very little. However, I do feel good that the Trader Joe's version of canned pumpkin is organic and only has one ingredient listed "organic pumpkin." I'm sure you have passed this item many times in the aisles of your local Trader's, so stop and take a looksie. And, next time you are needing something quick to whip up for breakfast try this pancake recipe below. It is so incredibly moist and fluffy, you will be surprised to learn that it is made with nonfat milk and has added flaxseed meal for extra fiber. They are so yummy and good for you!

Only one ingredient...

Whole Wheat Great Pumpkin Pancakes

Ingredients

2 cup Whole Wheat Flour

2 tablespoons Baking Powder

½ teaspoons Sea Salt

1 teaspoons Cinnamon

½ teaspoons Nutmeg

4 tablespoons Brown Sugar

2 tablespoons Flaxseed Meal

1 cups Pumpkin Puree

2 whole Eggs

2 cups Nonfat Milk

1 teaspoons Vanilla

4 tablespoons Butter, Melted And Cooled

PreparationInstructions

Mix the dry ingredients together in onebowl (flour, baking powder, salt, cinnamon, nutmeg, brown sugar and flaxseed meal). Whisk therest of the ingredients together in another bowl (pumpkin, egg, milk, vanillaand butter). Combine the two, mixing until just combined. Do not over mix. Pour about 1/3 cup ofbatter onto a preheated skillet on medium heat. Wait until the batter bubblesa bit around the edges and flip. Cook until both sides are lightly golden. Makes a ton of pancakes, about one dozen and a half depending on size. Serve with pure maple syrup. Enjoy!