From farmers’ markets to Jack-O-Lanterns, pumpkins pop up just about everywhere this time of year. We use half a cup of canned pumpkin for these healthy pumpkin pancakes, and whatever is left over can be frozen in re-sealable plastic bags and used later in pancakes, muffins, and even smoothies.
Ingredients
1 cup almond flour
¾ cup gluten free all-purpose flour
2 tablespoons ground flaxseed (you’ll get a little bit of omega-3 here)
1 tablespoon baking powder
½ teaspoon ground cinnamon
Pinch salt
2 large eggs, beaten
1 cup 2% low-fat milk
½ cup canned 100% pure pumpkin purée
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Instructions
Whisk together the almond flour, all-purpose GF flour, flaxseed, baking powder, and cinnamon and salt in a large bowl.
In a separate bowl, whisk together the eggs, milk, pumpkin, maple syrup, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium heat. Pour the batter onto the hot skillet using a ¼-cup measuring cup, forming 4-inch pancakes.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 2 minutes. Flip the pancakes, and cook until the other sides are golden, an additional 2 minutes. Adjust the heat as you go if the bottoms brown too quickly. Repeat with the remaining cooking spray and batter.
Notes
Each serving has 70% vitamin A, 35% calcium, and 15% iron. Not bad for a fast and easy breakfast.