Tis the season…for pumpkin! Serve up a delicious and healthy breakfast with this recipe for Pumpkin Maple Pancakes. Using healthy whole wheat flour and flax meal you create a great start to the day. Serve with fresh fruit as a topper instead of syrup for an added nutrition boost.
Another great tip, whatever is left over you can freeze for use as a heat-and-go breakfast.
Pumpkin Maple Pancakes
¾ cup all-purpose flour
¾ cup whole wheat flour
2 tablespoons flaxseed meal or wheat germ
1 tablespoon baking powder
1 teaspoon pumpkin pie spice (or cinnamon)
2 large eggs, beaten
1⅓ cups low-fat milk
½ cup canned 100% pure pumpkin puree
1-2 tablespoon pure maple syrup
1 teaspoon vanilla extract
1. Whisk together the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, and pumpkin pie spice in a mixing bowl.
2. In a separate bowl, whisk together the eggs, milk, pumpkin, maple syrup, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined, being careful not to overmix.
3. Spray a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot griddle using a ¼-cup measuring cup, forming 4-inch pancakes.
4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip the pancakes, and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.