Fall is the time of year we toss a little pumpkin in everything. And why not, it’s delicious.
Try this easy recipe using fall’s favorite fruit, pumpkin, by putting it in a breakfast staple – pancakes. The pumpkin seeds add a nice crunch and are incredibly nutritious. Pepitas, green pumpkin seeds that are already shelled, can save you some time and work. You can also substitute chopped nuts if you prefer: pecans are especially tasty in pumpkin pancakes.
This recipe feeds a hungry crowd. To make less, cut the ingredients in half. Or make the whole batch and freeze the extras to eat at another time.
3 cups of pancake mix
2 tablespoons brown sugar
*1 ½ teaspoons pumpkin spice (see recipe below to make your own)
2 cups cold water
2 cups (1-15 oz can) of pumpkin (not pumpkin pie filling)
7 tablespoons pumpkin seeds or pepitas, shelled and roasted (or chopped nuts)
1-2 teaspoons olive oil
Make a batch of your own pumpkin spice with these ingredients.
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 ½ teaspoons ground cloves
1 ½ teaspoon ground allspice
Depending on your taste preference, you can top off your pancakes with maple syrup, yogurt, whipped cream or another topping of your choice.
1. Toast pumpkin seeds (preheat oven 350 degrees, toss seeds with olive oil, spread on baking sheet and toast for 15 minutes, stirring occasionally) and set aside to cool
2. Mix dry ingredients in one bowl. Mix water and pumpkin (wet ingredients) in larger bowl
3. Add dry to wet and mix. Batter can be slightly lumpy
4. Using a ¼ cup measure, scoop batter onto hot oiled griddle
5. Sprinkle pumpkin seeds on top. Cook on until bubbles form, then flip and finish cooking
6. Serve with your favorite topping
This may vary depending on the pancake mix you use. It also does not include any toppings like syrup or whipped cream.
Calories – 120
Carbohydrates – 21 gm
Protein – 3 gm
Cholesterol – Less than 5 mg
Fiber – 2 gm
Total fat – 3 gm
Saturated fat – 0 gm
Sodium – 290 mg