Pumpkin Pancakes!

Happy Meatless Monday, y’all!

Today for my family I made one of our favorites: Pumpkin Pancakes. Even my stubborn, food snob, picky-eating 5 year-old son loves these things. They are easy to make, better for you than regular pancakes and Vegan!

So, to start, measure out your regular pancake mix for 4-6 servings and put into a large mixing bowl. Then add the following:

  • 2 cups of water (give or take, depending on how thin you want your pancakes)
  • Add half a can of pureed pumpkin
  • Cinnamon Sugar to taste (I use 2 tsp)

Mix well until most lumps are smooth. You want your batter to be thin enough to pour, so you may have to add more water until you have a desired consistency. Cook as usual, butter/margarine/syrup as usual, but keep in mind that pumpkin is very filling, so you won’t want to over-serve the family.

What are the benefits of pureed pumpkin? Check out what Livestrong has to say:

  • Low in calories (major bonus!)
  • Excellent source of Fiber (7 grams in one cup serving, which meets up to 18-33% of daily health needs)
  • Loads of Vitamin A (great for vision, immune system, heart, lungs and kidneys, not to mention its a beta-carotene)
  • Iron (3.4 milligrams in one cup)

We keep several cans of pureed pumpkin in the cupboards at all times – because we use it a lot and it’s not always easy to find at our local Trader Joe’s. Hope you give them a try if you haven’t already! YUMMY!!

Happy eating, everyone!