Pumpkin Pancakes

Another favorite fall recipe, our household loves pumpkin pancakes. You can make these as written as a gluten-free pancake, or feel free to substitute with whole wheat or all-purpose flour. We’ve been known to serve these with dinner in lieu of a “bread basket.” They can also be served as dessert with fresh fruit and a dollup of whipped cream.

Serves 4

1 cup brown rice flour

1/2 cup coconut flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 1/4 cups lowfat 1% milk

2 eggs

2 tablespoons melted butter

1/2 cup pumpkin puree

1 teaspoon vanilla extract

4 tablespoons maple syrup (optional)

Whisk flours, sugar, baking powder, spice, and salt in a large bowl until well blended.

In a separate bowl, whisk together milk, eggs, butter, pumpkin puree, and vanilla extract.

Stir or blend dry ingredients into wet. Batter should be a little bit thick. If too thick then stir in more milk, one tablespoon at a time.

Brush a large nonstick skillet with oil or spray with cooking oil spray. Heat to medium high. Pour 1/3 cup of batter onto skillet to form pancake rounds, one at a time. Cook about 2 minutes each side – flipping when bubbles appear on the surface or bottoms of pancakes are brown.

Serve warm with real maple syrup.

Per Serving (with maple syrup): 459 Calories; 13g Fat (7g sat); 13g Protein; 73g Carbohydrate; 15g Dietary Fiber; 125mg Cholesterol; 648mg Sodium.

October 21, 2011

by Optimum Wellness

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