Our pumpkin pancakes are packed with Vitamin A and fiber for a healthy start to any morning. Topped with stewed cinnamon apples for a sweet alternative to regular maple syrup this flavorful breakfast is sure to be a family favorite in any kitchen.
Ingredients:
1 ½ cups fat-free milk
1 cup canned pumpkin puree
1 egg
5 tablespoons brown sugar, divided
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
1 cup all-purpose flour
2 tablespoons baking powder
1 ½ teaspoon cinnamon, divided
1 teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon salt
3 apples, peeled and diced
Directions:
- In a large bowl, combine milk, pumpkin, egg, 3 tablespoons of brown sugar, oil, and vanilla. In a separate bowl, mix together wheat flour, all-purpose flour, baking powder, 1 teaspoon of cinnamon, allspice, nutmeg, and salt.
- Stir pumpkin mixture into dry mixture and stir until just combined; do not overmix.
- Heat 3 tablespoons water in a small saucepan over medium heat. Add diced apples, remaining 2 tablespoons brown sugar, and remaining ½ teaspoon cinnamon. Heat until apples are tender, about 8-12 minutes. Remove apples from heat and mash with a potato masher or fork, it should resemble chunky applesauce. Set aside.
- Meanwhile, heat a non-stick pan or griddle to medium-high heat and spray with cooking spray. Pour pancakes onto greased pan or griddle, using ¼ cup batter per pancake. Cook pancakes 2-3 minutes per side or until golden brown. Top with stewed apple mixture and serve.
Yield: 12 servings (2 pancakes + 2 tablespoons of apples per serving)
Nutrition Facts: 151 Calories; 3 g Fat (1 g Saturated Fat; 0 g Trans Fat); 14 mg Cholesterol; 344 mg Sodium; 28 g Carbohydrate (3 g Fiber, 10 g Sugar, 3 g Added Sugar); 4 g Protein; 26% Daily Value (DV) Vitamin A; 3% DV Vitamin C; 3% DV Vitamin D; 19% DV Calcium; 9% DV Iron; 4% DV Potassium