I love pumpkin in the Fall. The smell, taste, and lovely orange color really make the season. Pumpkin for breakfast in the Fall! Now that's a great start to the day.
This recipe comes from Expect the Best: Your Guide to Healthy Eating Before, During & After Pregnancy by American Dietetic Association.
Ingredients:
2 cups plain low-fat yogurt
1/4 cup plus 1 tablespoon sugar
1-2/3 cups AP flour
1 teaspoon baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 cup skim or 1% milk
2 Tbsp. tub margarine, melted
1 egg
1/2 cup canned pumpkin
Directions:
In a small bowl, mix the yogurt with 1/4 cup of sugar. Set aside.
In a large bowl, combine 1 Tbsp. sugar with the flour, baking soda, cinnamon, and nutmeg.
In a medium bowl, combine the milk, egg, pumpkin, and yogurt-sugar mixture, stirring well.
Add the wet ingredients to the dry ingredients in the large bowl. Stir until it is moist and free of lumps.
Lightly coat a griddle or skillet with non-stick cooking spray, and heat to low-medium heat.
Using a 1/4 cup measure, pour the batter onto the hot griddle. Cook until the bubbles begin to burst, then flip and cook until golden brown.
Makes 6 servings, one serving is 3 pancakes.
This looks so good. I think we're going to have to try it (modified: almond milk to replace dairy; coconut palm sugar to replace white sugar; coconut oil instead of margarine).
ReplyDeleteThanks! Yum!!
Tiffany
http://LifeFoodStore.com
Thanks for commenting. I'm not sure how well the almond milk would hold up in cooking, but you could try it. There's really no difference in the type of sugar you use, so I recommend the cheapest product, or use Splenda or sucralose to save on calories and to save your teeth from all that sugar! Coconut oil is really bad for your heart health. It's a saturated fat, which is the cholesterol raising, artery clogging variety. I know it's trendy right now, for whatever reason, but it's expensive and really bad for your health. You might as well be cooking with bacon grease.
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