Start your weekend off right with these decadent Pumpkin Pancakes! Destined to become a fall breakfast staple, this pancake recipe is sure to become a cult favorite this season. Fragrant with pumpkin, cinnamon, and ginger, these classic flavors harmoniously combine into the perfect combination of sweet and savory, so be sure to make extra because these pancakes will disappear fast!
Pumpkins are known as fall’s superfood, and for good reason, as they are full of nutrients, color, and flavor. Pumpkins are filled with carotenoids (the compounds that provide pumpkins with their bright orange color), including beta-carotene, which the body converts into a form of vitamin A for additional eyesight protection. Studies have shown that supplementing with beta-carotene slowed the progression of age related macular degeneration (1), so it’s important to make sure that this carotenoid is present within a daily diet. So try out our Pumpkin Pancakes this weekend–it’s a great way to help your eyesight and tickle your taste buds!
½ cup milk of your choice
1/2 cup pumpkin puree
1 tablespoon coconut oil, melted
1 tablespoon sorghum or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
2 large eggs or 3 flax eggs*
1 cup oat flour
1/4 cup ground flax seed
½ teaspoon baking soda
¼ teaspoon sea salt
2 teaspoon cinnamon
1/4-1/2 teaspoon ginger
1 teaspoon coconut oil to grease the pan
1 large bowl
1 medium size bowl
1 griddle or round pancake pan
1/4 cup measuring device
In a medium sized mixing bowl, add all liquid ingredients. Mix well and set aside.
Add the dry ingredients into a large bowl and combine.
Add the dry ingredients into the bowl with the liquid ingredients and combine with a whisk or fork.
Heat a skillet over medium heat, and add coconut oil to grease the surface.
Using a 1/4 cup measuring device, pour batter onto griddle to form round pancakes.
Cook for 2 to 3 minutes, or until the bottoms are golden brown.
Flip pancakes carefully and cook for another minute or two until golden brown.
Serve hot with pumpkin compote, sorghum syrup, maple syrup, or your choice of nut or seed.
*For flax eggs: Combine ½ cup water and 4 tablespoons ground flax, and let sit for 5 minutes.[br][br][b]Cook once, eat twice with these pancakes.[/b][br]Make a double batch and allow the extra pancakes to cool on a wire rack. Place cooled pancakes on a baking sheet; cover the baking sheet with foil and place in the freezer for 1 hour or until completely frozen.[br]Wrap the pancakes in wax paper, and then in aluminum foil [br]Label pancakes. They can be frozen in the foil or in a freezer safe container/bag for more protection against freezer burn. Store in freezer for up to one month. [br]For a fast, healthy breakfast, simply re-heat frozen pancakes in a toaster oven.[br][br]Disclosure: Triad to Wellness is a consultant for the Sorghum Checkoff. We were not compensated for this post and all opinions are our own.
(1) Chew, E. et. al. Long-Term Effects of Vitamins C and E, Beta-Carotene, and Zinc on Age-related Macular Degeneration. Sciene Direct. Volume 120, Issue 8, August 2013, Pages 1604–1611.e4. http://dx.doi.org/10.1016/j.ophtha.2013.01.021