Pumpkin Pancakes

Looking for an easy way to use up leftover pureed pumpkin? These light and fluffy pancakes are a
great breakfast idea. I love the idea of putting pureed fruit and vegetables into baked goods. Not only does it reduce the fat, but it is an easy way to boost nutrients and add flavour and moisture.
These pancakes were a great variation on the traditional breakfast food. The pumpkin flavour was complimented by the spices cinnamon, ginger, nutmeg, and cloves, and once cooked they are a lovely golden colour. Try serving with maple syrup and a side of fresh fruit or applesauce.
* Pumpkins are low in calories, high in fibre ,and rich in the beta carotene.
Pumpkin Pancakes
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup skim milk
6 tablespoons canned pumpkin puree
2 tablespoons canola oil
1 egg

  1. Whisk flours, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin,oil, and egg.
  3. Fold wet mixture into dry ingredients.
  4. Lightly oil a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. Serve with fresh fruit or applesauce and maple syrup.

Recipe adapted from Martha Stewart Living


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