Who doesn’t love pancakes on a weekend morning? I do and so does my son however, I want to provide him with as many nutrient dense foods as I can. Extremely high in fiber and low in calories, pumpkin packs an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E. The key nutrient that boosts pumpkin to the top of the SuperFoods list is the synergistic combination of carotenoids.
Having pumpkin pancakes is a great alternative to the usual, and they are just as tasty! The only difference is I find these are not quite as light and fluffy as regular pancakes.
They also make a great side dish if you’re having sausages or a pork chop for dinner.
one 15-ounce can pumpkin
1/2 cup flour
1 egg, beaten
1 tablespoon sugar or agave
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon each cinnamon and nutmeg
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon sugar and 1/2 teaspoon ground cinnamon- garnish
1. In large bowl, combine pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt.
2. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat. Drop spoonfuls of mixture into pan and lightly flatten with a spatula. Cook until golden, about 4 minutes per side. Cook in two batches.
3.In small bowl, combine remaining sugar with cinnamon and sprinkle over hot fritters before serving.
Makes approximately 12 fritters.
Another alternative is to put the batter into a greased bread pan and bake at 350 for 30 minutes, or until a toothpick comes out clean. The loaf will be fairly dense but it makes for a great and healthy snack.
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic
*recipe adapted from ivillage.com
- Posted: November 29, 2014
- | by: Dr. Crysta Serne
- | Categories: Recipes For Health