Celebrating this powerful fruit and it’s relatives has been a focus here in my home. We have been conscientiously eating our fruits and vegetables. Be they raw or cooked, savory or sweet, as snack or as part of a meal. I am truly enjoying fall.
We had a long weekend here in our school district. My boys woke up to me trying to whip up some pumpkin pancakes. The pumpkin puree i made was added at the very end of my Favorite Pancakes recipe. The puree ready to be added to many more recipes I plan on making in the coming days. Pumpkin pie latte maybe? Yum!
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Mini Pumpkin Pancakes
Ingredients
- 1 Pumpkin small sugar pumpkin
- 2 tsp cinnamon
- 3/4 cup milk
- 2 tbsp white vinegar
- 1 cup all- purpose flour
- 4 tbsp coconut sugar divided
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbsp butter melted
Instructions
- Preheat oven to 425 degrees
- Cut the pumpkin in half length wise. Deseed and remove the fibers and bake for 45-50 minutes
- Once fork tender, scoop out and puree it the pulp in a food pr
- In a cup pour milk and vinega
- Meanwhile in a seperate bowl add
- Whisk the egg and add it to the milk. Then slowly add the melted butter.
- Add slowly to the batter.
- Lastly add 2 tbsp of puree
- Stir to combine
- Heat a mini non stick pan and pour some batter into it.
- Let bubbles form on the surface of the pancake before flipping to the other side.
- Serve with apples and maple syrup or any other seasonal fruit
Nutrition
Note:
- Pumpkin puree keeps about a week in the refrigerator and even freezes well. Be sure to store in air tight container or ziplock bag. Just thaw in the bag/container in a bowl of cold water or overnight in the refrigerator.
So there you have it guys, make these and watch your kids wipe their plates clean and then come back here and let me know how it went!
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