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Monday
Feb272012

Pumpkin pancakes

Happy National Pancake Day!

In honor of this, ahem, most important, um, holiday, here's a healthy pumpkin pancake recipe. I know it's February and long past the typical pumpkin season, but I love pumpkin, and there's always a can or two lurking in my pantry. In fact, the Mush is hooked on this super-healthy pumpkin bread that I make for her... more on that in a post coming soon.

Speaking of the Mush and pancakes, if you noticed the photo when you first got here (taken with a phone, apologies for the quality!), you might be wondering why the pancakes are wrapped in plastic and not set out on a pretty plate, dripping with syrup. I wanted to take a moment to answer a question I get a lot from friends, which is what I send for lunches for the Mush.

One favorite of hers is pancakes. So whenever Mark or I make a batch over a weekend (often), we make sure they're full of good, healthy ingredients, and we cook extras so we can wrap them in twos, freeze them and send them to school with the little one. That, along with a vegetable (usually raw green beans, chopped cauliflower, corn, carrots or cucumbers), some kind of protein (usually scrambled eggs, Ian's fish sticks, edamame, chick peas, black beans or roasted chicken) and a snack (usually a little container of plain yogurt, an organic stick cheese, some cheerios, Annie's bunny crackers or occasionally some applesauce), and that's lunch. Pretty uncomplicated, and fairly wholesome.

Anyway -- here's the pancake recipe. Enjoy!

 

Healthy Pumpkin Pancakes

Makes about 12

 

1 cup whole-wheat pastry flour

1/4 cup oat bran

1 1/2 tsp. cinnamon

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup whole milk (or almond milk)

1/3 cup plain yogurt (not nonfat)

3/4 cup pumpkin puree

4 large eggs, separated

1/4 cup grapeseed oil or melted unsalted butter (or vegetable oil)

2 Tbsp. maple syrup

1 tsp. vanilla extract

 

1. Preheat oven to 200ºF. Combine flour, oat bran, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk to combine. In a separate bowl, whisk milk, yogurt, pumpkin, yolks, oil or butter, maple syrup and vanilla. Pour pumpkin mixture into flour mixture and stir until combined.

2. In another clean, dry bowl, beat egg whites with an electric mixer until stiff but not dry. Fold whites into pumpkin mixture in 2 batches.

3. Preheat griddle; brush with melted butter (or mist with cooking spray). Spoon 1/4 cupfuls of batter onto griddle and cook until bubbles form on top and bottoms are golden, about 1 1/2 minutes. Flip and cook until golden on other side, about 1 minute longer. Keep pancakes warm on a plate in the oven while cooking remaining pancakes. Serve with additional maple syrup on the side.

 

Reader Comments (1)

I would have never thought to make extra pancakes and freeze them but it's an excellent idea. And the recipe - delicious. I can enjoy pumpkin treats all year long.

February 29, 2012 | Unregistered CommenterEliana

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