Sunday, September 26, 2010

Easy, healthy pumpkin pancakes

pumpkin pancakes

One of my pet peeves is unnecessary sugar in foods, especially kids foods (I'm looking at you, pumpkin pancake mixes!). At the same time, I understand the struggle to get something into your kid in the morning, and still get them to school on time.

I love this because it is low/no sugar, had loads of beta carotene, and is quick and easy enough for school days. The trick is that I make a batch of these pancakes on a weekend and freeze them. On school days I just pop one in the toaster. Ours get an extra protein boost because I mix about a tablespoon of tahini with less than a teaspoon of maple syrup and have Anna dip strips of pancake into it.

Note: this is really more of a hack than a recipe, because I don't make my pancakes from scratch (I use Arrowhead Mills Multigrain Pancake Mix). Also, I don't measure, so I can't tell you exact amounts. If you're uncomfortable with winging the measurements, email me or leave a comment and I'll measure next weekend!

Pumpkin Pancakes
Makes about 8 Anna-sized pancakes
  • Mix about 1 c. Multigrain Pancake Mix with about .5 c. pumpkin puree (not pie filling).
  • Add about 3 shakes of cinnamon and 1 of nutmeg.
  • Stir.
  • Add milk to desired consistency (I like the pancakes to be a bit thick, so my batter is fairly thick).
  • Add about 1 t canola or vegetable oil.
  • Stir some more.
  • Cook on a nonstick skillet.

As you're cooking the first pancakes, the batter left in the bowl will thicken. Just add in a little bit more milk to get your consistency back where you want it. And remember that this recipe is very forgiving, so you can always add a little more dry mix if it's too thin, more milk if it's too thick.

To Freeze
After they've cooled, I place individual pancakes in sandwich-size, wax paper bags. I fold down the top of each bag and then place all bags in a Ziploc Freezer Bag.

Hope that helps. Let me know if you try this out!

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