Time for the third installment of veggies at breakfast! First we had Zucchini Bread and Loaded Carrot Muffins, both of which were more ‘on the go’ type breakfasts. For those, you can make them over the weekend and consume them gradually over the week. This installment is a little bit more of a sit down. If your doing a big weekend breakfast with family or friends, throw this recipe into the mix for a little extra nutrition. Some of the other interns got together, went all out and we thoroughly enjoyed it all.
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instead of using allspice, cinnamon, and ground ginger, I had a pumpkin pie spice mixture. This produces a pretty mild flavor, so if you want to really taste it, I would double the pumpkin and add maybe an extra tsp. of spice.
- Mix flour, brown sugar, baking soda, spices and salt into one bowl.
- Mix milk, pumpkin, egg, oil, and vinegar in another bowl.
- Combine dry and wet ingredients, stirring out any lumps
- Take 1/4 cup of batter and put it on a medium/hot griddle. Allow to cook until bubbles disappear then flip. Remove when cooked through and serve right away!
Nutritional Facts: Makes 12 Pancakes. Calories: 134, Fat: 3g, Sodium: 304mg, Potassium: 134mg, Carbohydrate: 24.4g, Fiber: 1.2g, Sugar: 7.1g, Protein: 3.9, Vitamin A: 65%, Calcium: 9.9%, Folate: 11%, Manganese: 12.9%, Riboflavin: 10, Selenium: 11/3%, Thiamin: 12%
To get the most out of this recipe, I am going to pop the leftovers in the toaster to warm them up, add a bit of butter and that’s it! Because they already have the spices and pumpkin, they don’t need syrup by any means. I am going to have PLENTY of breakfast options this week and next.