Thursday, March 3, 2011

Pumpkin Pancakes

You can't get pumpkin? This looks like a GREAT recipe where you can substitute the 3/4 cup of pumpkin for bananas, zuchini...lots of healthy choices!

Prep: 15 minutes
Bake: 2 to 4 minutes

2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil
1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 14 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.
3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
Nutrition Facts
Total Fat (g)5,
Saturated Fat (g)1, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)2, Cholesterol (mg)42, Sodium (mg)167, Carbohydrate (g)17,
Total Sugar (g)4, Fiber (g)1, Protein (g)4,
Vitamin C (DV%)1, Calcium (DV%)11, Iron (DV%)7,
Percent Daily Values are based on a 2,000 calorie diet


Dani Joy said...

I love pumpkin but as you know here in Spain we have to make pumpkin puree from scratch. that is some task!

I would try to substite the white flour for whole wheat. But this sounds like a really yummy recipe especially in the fall.

Dani JOy

sharla gutierrez said...

Oohh Anita send me some for tomorros breakfast!

Siberia said...

Hey, it's not so bad making your own pumpkin puree. I had several pumpkins left over from my garden, and pureed them all in a big marathon day. I think I ended up with 7 liters of puree. Now to find healthy recipes to use it in, and not just sweet ones. I made a pumpkin black bean chili recently. Sounds weird, but it actually tasted pretty good, and is healthy too.


Dani Joy said...

Wow that would be a marathon! Jeje

I just have to get the right mind set to work n that tough pumpkin skin. Haha

7 liters if pumpkin would be wonderful. How did you preserve it?


Madridmom said...

Did you know you don't have to peel the pumpkin before you cook it? Just cut the pumpkin in half and clean out the seeds. Then place on a cookie sheet in the oven and bake it until the flesh is soft. When cool enough to handle just scoop out the flesh and throw away the outer skin. I have tried it in the microwave as well but it didn't seem to work quite as well as baking.
I am going to try this recipe tonight with banana as I have some bananas that are over ripe and I told my kids we would have pancakes for "international pancake day" :-)