By popular demand, we’re sharing some of Nutritionist Natalie‘s favorite pumpkin recipes with you this fall. Pumpkins are great for you, and you don’t have to eat pumpkin pie to reap the benefits!
If you like pancakes, you’ll love pumpkin pancakes. Throw in some chopped apple, a handful of raisins, or even some chopped cranberries if you like. Enjoy with warm maple syrup.
Pumpkin Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 large egg, lightly beaten
- 1 tbsp canola oil
- 1 cup nonfat milk
- 1/3 cup pure pumpkin
Preparation:
Whisk flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for 5 minutes.
For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.
Makes 8-10 pancakes.
Serving: 2 pancakes
Per serving: Calories 226, Calories from Fat 46, Total Fat 5g (sat 0.6g), Cholesterol 53mg, Sodium 414mg, Carbohydrate 40g, Fiber 1.6g, Protein 4.9g
From About.com
