Healthy Recipe - Pumpkin Pancakes

Thanks to my cousin Michele Heiner...www.sweetluvininthekitchen.blogspot.com, we had a very healthy breakfast this morning!  Pumpkin Pancakes!!  My kids devoured them dipped in regular syrup (I didn't have enough pumpkin to make the pumpkin syrup).  I put vanilla yogurt on top of my pancakes it was super yummy...almost like pumpkin pie for breakfast...only much healthier.  This recipe has only whole wheat flour which boosts fiber and whole grains (HEART HEALTHY), plus pumpkin is packed full of caratenoids (antioxidant) or Vitamin A and it is a good source of fiber as well...with some iron to boot!  Add yogurt on the side or on top and you add those wonderfully awesome probiotics.  Plus, buttermilk in the pancakes and the yogurt give a nice dose of Calcium to your morning...who said healthy had to be boring!  With Probiotics and Fiber...your colon will be happy and healthy...and who doesn't want a happy colon, right??  Give these a try they are fantastic!

PS. this makes quite a few, hearty, pancakes...I halved the batch for my little family and we still had a few to put in the fridge for later.

Pumpkin Pancakes with Pumpkin Maple Syrup

2 cups whole wheat flour
1/4 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup pumpkin puree
2 eggs
2 T vegetable oil
2 T vinegar

In a medium bowl, mix together the buttermilk, pumpkin, egg, oil and vinegar. In a separate bow combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir dry ingredients into the pumpkin mixture just enough to combine. Let batter rest for a few minutes while griddle warms up!

Pour or scoop the batter onto the griddle, using a 1/4 cup measuring cup. Brown on both sides and serve hot with Pumpkin Maple Syrup.


Pumpkin Maple Syrup
1/2 cup canned pumpkin
1/2 cup maple syrup
cinnamon, to taste