Recipe Redux: Pumpkin Pancakes
October 21, 2012 § 7 Comments
I am REALLY excited to post my first recipe for the Recipe Redux, which is the first and only recipe challenge founded by Registered Dietitians! The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Each month we receive a new topic, and on the 21st of the month we each reveal our recipes. I’m really looking forward to challenging myself to think outside of my “go-to” recipes and start developing some new creations.
This month’s topic is called “Orange You Glad It’s Fall” which is highlighting the variety of orange produce that is packed with carotenoid antioxidants. Since you’ve probably noticed on my blog that I can’t get enough of pumpkin, I decided to make some pumpkin pancakes for my first recipe. Pumpkin contains Beta-Carotene which is a type of carotenoid antioxidant that contains a yellow-orange pigment found in plants like sweet potatoes, cantaloupe, squash, golden beets, and carrots. It is a precursor to Vitamin A which means it helps aid in our vision, enhance our immune system, and even fights off cancer.
- 1/2 100% Pumpkin Puree
- 3/4 cup Skim Milk
- 1 Egg White
- 1 tablespoon Vinegar
- 1 tablespoon Canola Oil
- 1/2 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 1 tablesoon brown sugar (can substitute for Splenda brown sugar if you prefer)
- 1/2 teaspooon Baking Powder
- 1/2 teaspoon Allspice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 2 tablespoons 100% Pure Maple Syrup (optional)
- Whisk together pumpkin puree, skim milk, egg white, vinegar, and mix in a bowl.
- In a separate bowl, whisk together flours, sugar, baking powder, allspice, cinnamon, and nutmeg.
- Fold the liquid ingredients into the dry ingredients and blend just until mixed.
- Spray a skillet with canola oil spray over medium heat and put approximately 1/4 cup of mixture on skillet to cook.
- Cook pancakes for 2-3 minutes per side.
- Serve with maple syrup, if desired. Recipe will make 4-6 pancakes. Enjoy!
These pancakes take only about 15 minutes to make… perfect for a weekend breakfast!
And if you are still craving more pumpkin, check out one of my previous pumpkin recipes: Pumpkin Soy Smoothie.