Great (For You) Pumpkin Pancakes

It seems to me that pumpkin has become really popular in recent years. Or maybe, I’ve just started paying more attention to this round, orange ball of goodness. Pumpkin is high in beta carotene and beta cryptoxanthin-antioxidants that can help reduce painful inflammation*. It’s also low in calories, has no fat and is a decent source of fiber. Plus, it tastes good when used in the right recipe.

I found this recipe for Pumpkin Pancakes in Men’s Health a couple of years ago. I’m really not a huge fan of pancakes-all that white flour and heavy syrup bogs me down and I find myself being hungry before lunch. I love this recipe though. The pumpkin adds flavor without adding more sugar and it helps these pancakes stick to your ribs. I use a sugar-free syrup on mine.

Pumpkin Pancakes

1¼ cup all-purpose flour

1 Tbsp sugar

1 tsp pumpkin pie spice

2 tsp  baking powder

¼ tsp salt

1 cup milk (I used almond milk)

½ cup canned pumpkin puree

2  Tbsp melted butter

1 egg

Whisk the first five dry ingredients in one bowl.  Combine milk,  pumpkin, butter, and egg in a separate bowl and mix thoroughly. Gently fold the  wet ingredients into the dry ingredients until just incorporated. Try not  to over-mix, or your pancakes will be tough.

Place a cast iron skillet or griddle over medium heat. Add a bit of cooking spray, then add a small scoop of batter to the pan. Cook until tiny air bubbles begin to form on the surface of the top side of the pancake (about 3 minutes), then flip and cook for another 2-3 minutes.

Makes 4 servings (2 pancakes per serving)

My notes:

These freeze extremely well. I freeze two pancakes per freezer bag. I lay them out when I pour my morning coffee so they can thaw while I get ready for work. Remove from bag onto a microwave plate and microwave for about a minute and thirty seconds with a flip over halfway through (microwave times will vary).

I also freeze my pumpkin in half cup servings. The standard sized can of pumpkin has about three half cup servings. Most recipes call for one cup or one half cup so I thaw what I need when I need it.

*Nutritional information from Joy Bauer’s Food Cures. A MUST read in my opinion.

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