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!

Ingredients

1 Sugar Pumpkin
2 tsp cinnamon
3/4 cup milk
2 tbsp white vinegar
1 cup all- purpose flour
4 tbsp coconut sugar half for the pancake batter and half for the puree
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
Bake for 45-50 minutes
Once fork tender, skin and puree the pulp in a food processor.
Add cinnamon and sugar
Set aside
In a cup pour milk and vinegar and let rest.
Meanwhile in a seperate bowl add flour, baking powder, baking soda,salt and sugar.
With a whisk stir the dry ingredients so that they are mixed evenly.
Combine the milk to the flour.
Whisk the egg and add to the batter.
Melt the butter in microwave or stovetop.
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

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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Mini Pumpkin Pancakes