Pumpkin is a nutritional powerhouse loaded with fiber and nutrients that work together to prevent a number of cancers as well as heart disease. In the fall I cook a few pumpkins as well as butternut squash, puree and freeze, but when I run out I have no qualms about using the canned stuff. Canned pumpkin is always available and is a whole food, read the label- it should contain only one ingredient- pumpkin. These pancakes are a delicious way to use pumpkin. They freeze well and can be reheated in the microwave for a quick breakfast, but they never last long enough to do that at my house! They can be served with maple syrup, or as we like them- with fresh strawberries sliced and mixed with a little sugar.
Pumpkin Pancakes
2 1/4 c. white whole wheat flour
4 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. sea salt
1/4 c. packed brown sugar
Mix dry ingredients, then add:
1 c. pumpkin
3 eggs
2 c. skim milk
Mix well, pour by 1/4 cupfuls onto hot griddle. When edges appear dry, turn and cook till golden.
