Pumpkin Pancakes Recipe
Daily Value: 17%
|Folic Acid (B9)||25µg||6%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This recipe was made using canned pumpkin, to show you guys that you don't need to spend hours cooking and puréeing a fresh pumpkin to get the fresh pumpkin taste. If you're using canned pumpkin, make sure you're actually purchasing canned fresh pumpkin rather than pumpkin pie filling (there's a big difference health-wise).
- 2 cups flour
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ginger
- ½ teaspoon clove
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- 1 cup canned pumpkin or pumpkin purée
- 2 ¼ cups skim milk
- 1 teaspoon vanilla extract
- 2 tablespoons olive oil
- Maple syrup, for garnish
- Whipped cream, for garnish
- ½ teaspoon nutmeg (preferably freshly grated), for garnish
Mix the flour, brown sugar, cinnamon, allspice, ginger, clove, salt, and baking powder in a large bowl. Next, add the wet ingredients. Mix in the canned pumpkin or pumpkin purée, skim milk, vanilla extract, and olive oil.
Cook the mixture in a skillet over medium heat. After a few minutes, check the bottom. Once the pancake is easily lifted by a spatula, flip it!
Serve with maple syrup and whipped cream. Sprinkle fresh nutmeg over whipped cream.
Total time: 15 minutes4