Pumpkin Pancakes
Adding pumpkin ups the nutrient ante of regular pancakes.
1 cup (250 mL) soy milk, unsweetened
1 egg
1 Tbsp (15 mL) cold pressed extra-virgin olive oil, plus more for frying pan
1/2 cup (125 mL) pure pumpkin purée unseasoned
3/4 cup (180 mL) whole grain pancake mix
2 Tbsp (30 mL) wheat germ
1 tsp (5 mL) cinnamon
In medium bowl whisk together soy milk, egg, oil, and pumpkin. Add pancake mix, wheat germ, and cinnamon. Stir well.
Preheat oven to 200 F (95 C).
Heat a large frying pan over medium heat. Add a small amount of oil to lightly coat the pan. Pour 1/4 cup (60 mL) batter for each pancake and cook until dark golden brown. Flip and cook the other side until done.
Keep warm in oven until all pancakes are cooked. Serve with maple syrup and saute apples and walnuts.
Makes 8 small pancakes, enough to serve 4.
Each pancake contains: 31 calories; 1.4 g protein; 1.4 g total fat (0 g sat. fat, 0 g trans fat); 3.2 g carbohydrates; 6 g fibre; 48 mg sodium
source: "Perfectly Pumpkin", alive #324, October 2009
Pumpkin Pancakes
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
