Pumpkins are much more than colorful decorations; they offer big benefits for your health! Raw pumpkin has only 15 calories per 1/2 cup, and packed with iron, zinc, and fiber. It’s also high in vitamin C, beta carotene, lutein and zeaxanthin. Even pumpkin seeds are a good source of protein, fiber, iron, phosphorus, magnesium, potassium, zinc, copper, and manganese.
These pancakes make for a hearty and healthy breakfast especially for the cold mornings! This recipe packs spicey flavors that won’t break the calorie bank.
INGREDIENTS
- ⅔ cup pumpkin
- ½ cup almond meal
- ⅔ cup whole wheat flour
- 2 eggs
- ⅓ cup almond milk
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- 3 tbsp ground flax seeds
- 3 tbsp chia seeds
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 4 tbsp unsalted butter
- 1 cup maple syrup
INSTRUCTIONS
- In a blender, combine pumpkin, almond meal, whole wheat flour, eggs, almond milk, honey, baking powder, ground flax seeds, chia seeds, pumpkin pie spice, and salt. Blend until batter is smooth and well combined.
- On a heated and buttered griddle, pour 3 tablespoons of batter per pancake. Pancakes will need to cook approximately 2-4 minutes per side. Use a spatula to check to see if the bottom of the pancake is starting to brown. Once it starts to turn brown, flip the pancake with the spatula and repeat.
- Serve pancakes with butter and maple syrup.
